We love lima beans. They have a wonderfully firm, yet velvety texture. They go well in soups, salads, and even pastas. One of our favorite ways to prepare Lima beans is as a bean salad, with the central focus on the Lima bean. What a great way to get lots of vegetable protein in your diet and it makes for a filling main or side dish. You can also prepare add a lima bean salad to a salad with a little olive oil for a fine mixture of greens and beans. It makes for a perfect lunch.
Lima Bean and Tomato Salad is fabulous anytime of year, but you’ll especially enjoy it as a side dish at your cookout or barbecue. This salad offers up mostly delicate flavors, so it’s excellent alongside spicy marinated grilled meats.
Lima Bean and Tomato Salad
Ingredients
- 3 cups lima beans, cooked
- 1 medium or large tomato, chopped
- 2 tbsp. onions, finely chopped
- 1 tbsp. capers
- 6 basil leaves, thinly sliced (chiffonade)
- 1 tsp dried oregano
- 1/2 lemon juice
- 3 tbsp. olive oil
- salt and pepper to taste
- 3 basil leaves, thinly sliced (chiffonade) for garnish
Instructions
- Thoroughly mix together all ingredients.
- Let salad rest for 15 minutes to ½ hour.
- Add basil garnish to salad and drizzle on a little more olive oil.
Nutrition
Calories: 274kcalCarbohydrates: 33gProtein: 12gFat: 12gSaturated Fat: 2gSodium: 108mgPotassium: 848mgFiber: 11gSugar: 6gVitamin A: 436IUVitamin C: 9mgCalcium: 42mgIron: 4mg
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About the Author: Christine Dutton
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making
vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.
