White Bean Salad

13 hours Prep: 8 hours Cook: 1 hours

98 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1	pound	baby lima beans	dried
6	cups	water
1	each	bay leaf
3/4	teaspoon	thyme leaves	crumbled
3/4	teaspoon	red pepper flakes
1/2	cup	olive oil
1	teaspoon	lemon zest	grated
1/2	cup	lemon juice	fresh
2	each	garlic cloves
1/2	cup	dill weed	resh
1/2	cup	parsley leaves
1 1/2	teaspoons	salt
2	large	eggs	hard-cooked
1	cup	black olives	chopped
3	each	scallions, spring or green onions	sliced

Directions

Soak beans overnight, or quick-soak, according to package directions.

Drain.

Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven.

Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook.

Drain; rinse the beans under cold running water.

(Can be prepared up to this point 2 days ahead and refrigerated).

Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor.

Whirl just until smooth.

Toss with beans.

Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day.

Separate hard-cooked egg yolks and whites, and press through sieve.

Garnish top of beans with chopped olives, green onions and sieved eggs.

Serve cold.

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Nutrition Facts

Serving Size 155g

Amount per Serving

Calories 98 91% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 35mg	12%
Sodium 314mg	13%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 1.0g	3%

Vitamin A	6%		Vitamin C	16%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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