Southwestern Succotash Salad

• 1 (10-ounce) package frozen lima beans
• 1 3/4 cups frozen whole kernel corn, thawed
• 1 cup quartered cherry tomatoes
• 1/2 cup diced green pepper
• 1/2 cup thinly sliced celery
• 1/2 cup thinly sliced green onions
• 1/4 cup minced fresh cilantro
• 2 Tablespoons finely chopped jalapeno pepper
• 1/3 cup fat-free Ranch-style dressing
• 2 Tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground red pepper

1. 1) Cook lima beans in boiling water to cover 5 to 6 minutes or until crisp-tender. Drain.
2. 2) Combine lima beans, corn, and next 6 ingredients n a large bowl; toss lightly, and set aside. Combine Ranch dressing and next ingredients; pour over vegetable mixture, and
3. toss lightly. Cover and chill 2 hours, stirring occasionally.
4. 3) Serve in salad dishes.

beans, kernel corn, quartered cherry tomatoes, green pepper, celery, green onions, fresh cilantro, jalapeno pepper, dressing, lime juice, ground cumin, ground oregano, garlic, ground red pepper

Taken from www.epicurious.com/recipes/member/views/southwestern-succotash-salad-52425261 (may not work)