PASTA WITH CORN AND LIMA BEANS
This is a summertime favorite. Great for carry-ins and family get-togethers.
Provided by Kathy W
Categories Pasta Salads
Number Of Ingredients 12
Steps:
- 1. Cook pasta according to package directions. Rinse in cold water and drain well.
- 2. Cook corn (in the husks), 2 ears at a time, in the microwave on high for 3 1/2 minutes. Shuck, cool and cut kernels from the cob.
- 3. Cook lima beans according to package directions. Rinse with cold water and drain well.
- 4. In a large bowl, combine pasta, corn, lima beans, tomatoes and green onions.
- 5. In a small bowl, combine oil, vinegar, lemon juice, sugar, parsley, salt and pepper. Adjust seasoning. Pour over pasta and mix well.
- 6. Sprinkle with bacon bits just before serving - Or serve on the side. (If you are vegetarian, you can use artificial bacon bits or omit)
SPICY CRAB AND CORN PASTA
Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.
Provided by Lidey Heuck
Categories dinner, weeknight, pastas, seafood
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
- Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
- Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
- Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
- Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
- Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.
CRAB SALAD NAPOLEONS WITH FRESH PASTA
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 2 minutes. Drain pasta and cool under cold running water. Cut each sheet into 4-inch squares. Each Napoleon will require 3 (4-inch) squares.
- In a large bowl, combine the mayonnaise, 1/4 cup of the chives, lemon juice, pepper, crab, and peas, and toss to combine.
- To assemble the Napoleons, begin with 1 sheet of pasta on a plate. Spread a small spoonful of prepared mayonnaise on the pasta sheet. Top with 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta. Top with another sheet of pasta. Spread another spoonful of the prepared mayonnaise mixture on the pasta sheet. Top with another 1/4 cup of the crab salad and gently spread the salad out to the edges of the pasta sheet. Top with a final pasta sheet. Top with a small dollop of the crab salad. Sprinkle the top with a pinch of lemon zest, a pinch of chives, and a grind of black pepper.
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
CRAB CORN AND BLACK BEAN SALAD
Make and share this Crab Corn and Black Bean Salad recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the dressing ingredients and stir well.
- Add all the salad ingredients to the bowl and gently toss to mix and coat well.
- Serve over greens.
CREAMY CRAB AND PASTA SALAD
Crabmeat and pasta are tossed with a creamy seasoned sauce in this great chilled salad.
Provided by dakota kelly
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 27m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells 10 to 12 minutes, until al dente, and drain.
- In a bowl, blend the sour cream, mayonnaise, lemon juice, honey mustard, and dill. Season with salt and pepper.
- In a large bowl, toss together the cooked pasta, sour cream mixture, crabmeat, red bell pepper, green bell pepper, and green onions. Cover and chill until serving.
Nutrition Facts : Calories 295 calories, Carbohydrate 35.6 g, Cholesterol 54.3 mg, Fat 8.6 g, Fiber 2 g, Protein 19.2 g, SaturatedFat 2.2 g, Sodium 504.1 mg, Sugar 3.5 g
PASTA SALAD WITH CRAB
Summer is the season for salads, and this delicious pasta salad can be served at room temperature, or well chilled. Serve for brunch on a bed of lettuce with some crusty bread and fruit on the side. The recipe also works well for a summer potluck. Store leftovers in the fridge and portion out for an easy lunch on the go.
Provided by Bibi
Categories Seafood Pasta Salad
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain pasta and add to a large bowl with extra-virgin olive oil. Stir well, and refrigerate, about 30 minutes, while preparing the other ingredients.
- Combine bell pepper, broccoli, carrots, crabmeat, olives, and onion in a bowl. Add to pasta.
- Stir together mayonnaise, balsamic vinaigrette, Italian seasoning, and black pepper for the dressing in a small bowl and pour over the pasta salad. Mix to combine. Garnish with cherry tomatoes and serve at room temperature or chilled.
Nutrition Facts : Calories 259.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 19 g, Fiber 1.7 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 304.6 mg, Sugar 1.8 g
LIMA BEAN AND CORN SALAD
The bacon and mayo make this dish special. The old Southern vegetable salad originated with leftover fresh vegetables at the height of the summer, but it's really good using frozen veggies. Makes a tasty side for any summer meal and it's very easy to cut the recipe in half if desired. Prep time does not include chill time.
Provided by ninja
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 458.7, Fat 27.8, SaturatedFat 7.3, Cholesterol 33.3, Sodium 567.5, Carbohydrate 43.1, Fiber 6.7, Sugar 2.2, Protein 12.9
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- Bring a large pot of water to a boil and gerneously salt the water. Cook the pasta according to the package directions until al dente. Drain pasta and run under cold water to stop the cooking.
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