Roasted Corn and Potatoes:

• 1 pound small new potatoes, with peel, diced in about 1-inch pieces (i.e., Yukon gold or red-skinned)
• 1 clove garlic, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups fire-roasted frozen corn, thawed (or 2 medium ears of corn, husks removed, cut in half)

Salad:

• 1 3/4 cups cooked lima beans (may use frozen and thawed, or a 15 ounce can drained)
• 3 stalks celery, diced
• 1/4 medium red onion, diced
• 1/2 cup coarsely chopped fresh cilantro or parsley
• 1 1/2 cups cherry tomatoes, halved

Vinaigrette:

• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper