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White Bean Salad

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Recipe

 

Yield

12 servings

Prep

8 hrs

Cook

1 hrs

Ready

13 hrs
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 pound baby lima beans
dried
*
6 cups water
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1 each bay leaves
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¾ teaspoon thyme
crumbled
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¾ teaspoon red pepper flakes
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½ cup olive oil
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1 teaspoon lemon zest
grated
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½ cup lemon juice
fresh
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2 each garlic cloves
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½ cup dill weed
resh
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½ cup parsley leaves
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1 ½ teaspoons salt
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2 large eggs
hard-cooked
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1 cup black olives
chopped
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3 each scallions, spring or green onions
sliced
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Ingredients

Amount Measure Ingredient Features
453.6 g baby lima beans
dried
*
1.4 l water
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1 each bay leaves
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3.8 ml thyme
crumbled
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3.8 ml red pepper flakes
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118 ml olive oil
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5 ml lemon zest
grated
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118 ml lemon juice
fresh
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2 each garlic cloves
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118 ml dill weed
resh
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118 ml parsley leaves
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7.5 ml salt
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2 large eggs
hard-cooked
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237 ml black olives
chopped
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3 each scallions, spring or green onions
sliced
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 155g (5.5 oz)
Amount per Serving
Calories 9891% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 314mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 16%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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