Lima Bean And Corn Salad - cooking recipe

Ingredients

10 slices bacon
16 ounces frozen baby lima beans
16 ounces frozen white shoepeg corn
6 scallions, chopped, white and green parts
3/4 cup mayonnaise
4 tablespoons white wine vinegar
salt & freshly ground black pepper, to taste

Preparation

Fry bacon until crisp, drain and crumble.
Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.