Lima Bean Salad
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lima beans
dried, soaked |
|
| 1 | large |
tomatoes
diced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | teaspoon |
maple sugar
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lima beans
dried, soaked |
|
| 1 | large |
tomatoes
diced |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
red wine vinegar
|
|
| 5 | ml |
maple sugar
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2.5 | ml |
dry mustard
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
Drain soaked lima beans.
Wash. Cover with fresh water and cook until soft, about 45 to 60 minutes, depending on the age of the bean.
Drain, reserving the stock for soups later.
Combine lima beans and tomatoes in a serving bowl.
Whisk together the remaining ingredients, except the parsley.
Toss the dressing with the beans and tomatoes.
Chill. Garnish with parsley before serving.
