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Roasted Corn and Lima Bean Salad

This tangy variation of the bean-corn combination is adapted from a recipe by Gil Logan, executive chef of the restaurants at Churchill Downs in Louisville, Ky.

Makes 8 side-dish servings

1 pound fresh or frozen baby or Fordhook lima beans

1 pound fresh or frozen corn

1 cup pearl onions, peeled (red, white or combination)

1 red bell pepper

1 yellow bell pepper

1/4 cup olive oil

1/4 cup cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees.

In a large saucepan, bring 2 cups water to boil, add lima beans and bring back to boil. Reduce heat and cook until tender, about 20 minutes. (Watch water and add more if necessary.) Drain and set aside to cool.

Spread the corn and the pearl onions in a roasting pan, and roast until the pearl onions are softened, 10 to 15 minutes. Shake pan once or twice while cooking.

Over an open flame, char peppers to blister the skin, then cool, peel and remove seeds. Dice. Or put peppers in a small roasting pan, and roast in a 400-degree oven for about 1 hour, turning every 15 minutes to char the skin evenly. Let cool (the peppers will deflate considerably).

Whisk together the olive oil, vinegar and mustard.

In a bowl, combine all the vegetables and toss. Add about half the dressing, toss and taste. Add more dressing to taste. Adjust seasoning with salt and pepper.

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