Dried Lima Bean Salad 3 tablespoons lime juice 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon salt 1/2 teaspoon black pepper 2 cans (15 ounces each) butter beans, rinsed and drained 1 can (11 ounce) shoepeg corn, drained 1 can (14 1/2 ounce) zesty chili diced tomatoes, drained 1 small onion, chopped 1/4 cup chopped fresh cilantro Combine lime juice, olive oil, vinegar, salt and pepper in large bowl. Add remaining ingredients. Toss to coat. Cover and chill at least 2 hours.
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