Corn-Lima Bean Pasta

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If you’re on one of those dreary no-carb diets, don’t even bother to read this recipe. It’s carbohydrate heaven, and it’s divine! Use a good quality frozen corn and tiny baby limas, not those big, starchy things. Trust me on this one. You wouldn’t think that with corn and lima beans you’d need pasta—but you would be wrong. SAM

1 (16-ounce) package frozen sweet white corn
1 (16-ounce) package frozen tiny baby lima beans
6 tablespoons extra-virgin olive oil, divided
4 ounces feta cheese, crumbled
1/4 medium sweet onion, finely chopped (2 tablespoons)
1/3 cup black olives, pitted and halved
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 teaspoon prepared horseradish
2 teaspoons dried dill weed
1/4 cup chopped fresh parsley
Salt and freshly ground white pepper to taste
12 ounces linguine
Yogurt or sour cream for garnish

Steam the corn and lima beans according to the directions on the packages, being careful not to overcook. Drain well, set aside, and keep warm. In a large salad bowl, combine 4 tablespoons oil, the feta, onion, olives, mayonnaise, mustard, horseradish, dill, and parsley. Add the corn and limas, stirring gently. Season to taste with salt and pepper.

Cook the pasta according to the directions on the package. Drain and dress with the remaining 2 tablespoons oil. Make a bed of pasta on each plate and fill with Corn-Lima Bean Salad topped with yogurt or sour cream.
Makes 6 servings.

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