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Lima Bean Salad Recipe-2606

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 6


  • 7 tablespoons extra virgin olive oil
  • ¼ cup finely diced onion
  • 1 teaspoon minced garlic
  • 2 teaspoons thyme leaves
  • 2 cups fresh lima beans (from 2 pounds in the pod)
  • 2 tablespoons finely diced shallots
  • 2 tablespoons lemon juice
  • 2 tablespoons sliced opal basil
  • 2 tablespoons sliced flat-leaf parsley
  • Kosher salt and freshly ground black pepper


To cook the lima beans

Heat a medium saucepan over high heat for 1 minute. Swirl in 2 tablespoons olive oil, and add the onion, garlic, and thyme. Sauté over medium heat 3 to 4 minutes, until the onion is translucent. Add the beans, and cook a few minutes, stirring often to coat the beans with the onion and oil. Season with salt and pepper, and add enough water to cover the beans by a few inches. Simmer 5 to 7 minutes, until the beans are just tender. Cool and store the beans in the cooking liquid.

To make the salad

Combine the shallots, lemon juice, and a teaspoon salt in a small bowl. Let sit 5 minutes. Whisk in 5 tablespoons olive oil. Drain the cooled beans well and toss them with this vinaigrette and a pinch of salt and pepper. Taste for seasoning and stir in the herbs.

© 2005 Suzanne Goin

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/2 teaspoon added salt.

204kcal (10%)
173mg (7%)
16g (25%)
2g (11%)
0mg (0%)
16mcg RAE (1%)
16mg (26%)
21mg (2%)
1mg (6%)

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