VEGAN PERUVIAN LIMA BEAN SALAD
Lima beans and healthy vegetables marinated in a zesty leche de tigre style sauce. It's something of a vegan "ceviche," a gorgeous side dish or a stand alone light meal!
Provided by Tamara Andersen
Categories Side Dishes
Time 50m
Number Of Ingredients 9
Steps:
- IMPORTANT NOTE: Lima beans must cook 10 minutes prior to consuming! If you're using canned or dried, they've been cooked, but if you're using frozen or fresh, they must cook 10 minutes. Boil 10 minutes.
- Combine lime juice, olive oil, and sea salt in a liquid-tight jar, shake vigorously.
- Chop the tomatoes, mince the chile pepper, chop the cilantro, and thin-slice the red onion.
- Add vegetables and beans to a good-sized bowl. Pour the marinade over and toss to combine thoroughly. Cover and set aside a minimum of 30 minutes or several hours.
- Taste for seasoning. Garnish with additional cilantro as desired. Enjoy!
Nutrition Facts : Calories 148 kcal, Carbohydrate 17 g, Protein 5 g, Fat 9 g, ServingSize 1 serving
LEMON-GARLIC LIMA BEANS
When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. -Paris Paraskeva, San Francisco, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.
Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 16g fiber), Protein 16g protein.
SUCCOTASH SALAD
"This salad is bright and colorful, travels easily and will hold up on a hot day on the buffet line."
Provided by Katie Lee Biegel
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.
- In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil. In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.
ASPARAGUS, LIMA BEAN AND SALAMI SALAD
Steps:
- 1. In lightly salted boiling water, cook asparagus 3 to 5 minutes, until tender-crisp. Drain into a colander and shock under cold running water for 3 minutes. Allow excess water to drain, stack in bundles and cut into 1 pieces. Place in a large bowl. 2. In the same bowl, add oil, garlic, rosemary, lemon zest, salt and pepper. Add lima beans and salami; toss to coat.
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
LIMA-BEAN SALAD WITH ROASTED POBLANOS AND QUESO FRESCO
It takes a little doing to cook lima beans, but the results are so worth the effort. For this satisfying salad, they're soaked overnight, simmered with aromatics, and tossed with charred poblanos, red onion, cilantro, cherry tomatoes, queso fresco, and a red-wine vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Rinse beans, removing debris; transfer to a large bowl. Add cold water until covered by at least 2 inches. Refrigerate overnight.
- Drain; transfer beans to a large pot and add enough water to cover by 4 inches. Add yellow onion, carrot, and celery; bring to a simmer. Season generously with salt; reduce heat to medium-low and continue simmering until beans are tender but not falling apart, 40 to 50 minutes. Drain; transfer to a large bowl. Remove and discard vegetables. (Or, if not using immediately, let cool in liquid and refrigerate up to 5 days.)
- Place chiles over the flame of a gas burner or on a grill; roast, turning, until charred on all sides, about 10 minutes. Transfer to a bowl and cover with a plate; let cool slightly. When cool enough to handle, use a paring knife to remove charred skins. Remove stems and seeds; cut chiles into 1/2-inch pieces.
- In a small bowl, whisk together vinegar and oil. Drizzle over beans; add roasted chiles, red onion, cilantro, and tomatoes. Gently toss to coat. Season with salt and pepper, sprinkle with cheese, and serve.
MARINATED LIMA BEAN SALAD
This salad is one of my family's favorites. It tastes even better the next day, after the lima beans have marinated in the dressing.-Sue Thompson, Chester, Maryland
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour. , In a serving bowl, combine the lima beans, onion, mushrooms and pimientos. Add dressing and toss to coat. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 151 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD
Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.
More about "lima bean and salami salad recipes"
LIMA BEAN SALAD | KITCHEN CONFIDANTE
From kitchenconfidante.com
Reviews 36Category Appetizer, SaladCuisine AmericanTotal Time 3 hrs 15 mins
- Rinse and sort the lima beans and place in a medium saucepan. Cover with about 3 cups hot water and bring to a boil over medium heat. Let it boil for 2 minutes, then remove from heat, cover and let it sit for 1 hour. Drain, then add about 4 cups of hot water. Let it come to a boil again, then lower heat to a simmer. Simmer for about 45 minutes partially covered, or until the beans are cooked (do not overcook, as it will be mushy). Drain and set aside.
- In a large bowl, combine the drained and cooled lima beans with the cucumber, tomato, red bell pepper, red onion, and cilantro. In a small bowl, mash together the garlic and salt. Whisk in the lemon juice, mustard, vinegar and olive oil. Season to taste with pepper. Toss the dressing into the lima beans and vegetables. Let it sit for at least an hour in the refrigerator. Give it one final toss before serving.
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