White Bean Salad
Yield
12 servingsPrep
8 hrsCook
1 hrsReady
13 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
baby lima beans
dried |
* |
| 6 | cups |
water
|
|
| 1 | each |
bay leaves
|
*
|
| ¾ | teaspoon |
thyme
crumbled |
*
|
| ¾ | teaspoon |
red pepper flakes
|
|
| ½ | cup |
olive oil
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | cup |
lemon juice
fresh |
|
| 2 | each |
garlic cloves
|
|
| ½ | cup |
dill weed
resh |
*
|
| ½ | cup |
parsley leaves
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | large |
eggs
hard-cooked |
|
| 1 | cup |
black olives
chopped |
*
|
| 3 | each |
scallions, spring or green onions
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
baby lima beans
dried |
* |
| 1.4 | l |
water
|
|
| 1 | each |
bay leaves
|
*
|
| 3.8 | ml |
thyme
crumbled |
*
|
| 3.8 | ml |
red pepper flakes
|
|
| 118 | ml |
olive oil
|
|
| 5 | ml |
lemon zest
grated |
|
| 118 | ml |
lemon juice
fresh |
|
| 2 | each |
garlic cloves
|
|
| 118 | ml |
dill weed
resh |
*
|
| 118 | ml |
parsley leaves
|
|
| 7.5 | ml |
salt
|
|
| 2 | large |
eggs
hard-cooked |
|
| 237 | ml |
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 to 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.
