Lima-Corn Bake
A hearty and colorful baked vegetable dish featuring lima beans, corn, fresh tomatoes, onion, and garlic, all layered and baked in tomato juice. Perfect as a side or light main, it offers a blend of sweet, savory, and tangy flavors that appeal to vegetable lovers and those seeking a nutritious meal.
Ingredients
Instructions
- Place half of the lima beans in the bottom of a nonstick baking pan.
- Top with a layer of corn, then add half of the tomato slices, onion, and garlic.
- Repeat with the remaining lima beans and corn, ending with a layer of tomato slices on top.
- Pour tomato juice over all the layers.
- Cover the pan and bake at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a heartier version, consider adding some cooked quinoa or brown rice between the layers. If fresh tomatoes are unavailable, canned diced tomatoes can work as a substitute. To enhance the flavors, add some herbs like basil or oregano. This dish can also be made vegan by ensuring the tomato juice used is free from animal products.
Serving Suggestions
This Lima-Corn Bake pairs beautifully with Barbecue Franks for a casual meal. For a fresh touch, serve it alongside a crisp green salad or cornbread. You can also enhance the dish with a sprinkle of cheese on top before baking, or serve it as a side with grilled meats for a delicious main course.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish and cover with foil to prevent drying out. Bake at 350°F (175°C) for about 20 minutes or until heated through. Alternatively, microwave individual portions until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Lima-Corn Bake contains roughly 201 calories, with 6g protein, 32g carbohydrates, and 6g fat. It is an excellent source of vitamin C (68% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans or vegetables?
Yes, you can substitute lima beans with black beans or chickpeas, and add other vegetables like bell peppers or zucchini. Just be mindful of the cooking times, as some vegetables may require adjustments.
Is this dish suitable for meal prepping?
Absolutely! This dish stores well and can be made ahead of time. Just prepare it as instructed, cool it completely, and then refrigerate or freeze. When ready to eat, reheat as mentioned above.
Can I make this dish ahead of time and freeze it?
Yes, you can assemble the Lima-Corn Bake and freeze it before baking. Just wrap it tightly in plastic wrap and aluminum foil. When you're ready to bake, thaw it in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).