Warm Lima Bean Salad

popcornThis recipe is from The American Vegetarian Cookbook, page 170. My veggie teen ate the entire recipe. It makes 4 servings.








Warm Lima Bean Salad

10-ounce package frozen Fordhook or baby lima beans
3 tablespoons plus 2 teaspoons olive oil
1/4 cup diced red onion
1/4 cup diced yellow bell pepper (the orignal recipe called for red, but we didn’t have a red bell pepper)
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
pinch of dried tarragon
pinch of dried thyme
freshly ground pepper

Place the frozen limas in a steamer over boiling water and steam for 12 to 15 minutes, or until they are tender, but not mushy.

Heat 2 teaspoons of oil in a nonstick skillet with the onion and pepper. Saute, stirring frequently, over medium heat, adding 1 to 2 tablespoons water to keep the vegetables from scorching, until they are soft.

In  a medium bowl, whisk together the remaining 3 tablespoons of olive oil, lemon juice, mustard, tarragon, thyme and pepper to taste. Add the warm lima beans and the sautéed vegetables and mix well.

Per my calculations – Per serving – Calories:211, Total Fat: 12.9g, Sat. Fat: 1.8g, Carb: 18.9, Fiber: 4.5g, Protein: 5.3g


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