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| 8 x ca. 30 g | Spaghetti, broken into 2-inch pieces |
| 1 Esslöffel | Olive oil or vegetable oil |
| 2 Tasse | Cooked fresh or frozen corn |
| 2 Tasse | Cooked fresh or frozen lima beans |
| 2 mittel | Tomatoes, peeled, seeded and chopped |
| 3/4 Tasse | green onions thinly sliced |
| 1/3 Tasse | parsley fresh, minced |
| 6 | Strips bacon, divided, cooked & crumbled |
| 1/3 Tasse | Olive oil or vegetable oil |
| 3 Esslöffel | Cider or red wine vinegar |
| 2 Esslöffel | lemon juice |
| 1 Teelöffel | sugar |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | paprika |
| 1 Prise | pepper |
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Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently. Garnish with remaining bacon. Serve immediately or chill. Yield: 10-12 servings.
in summer when crisp sweet corn is fresh. It is particularly good alongside a grilled meat entree." Submitted by Gloria O'Bryan, Boulder, Colorado.
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