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.
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
MARINATED BEAN SALAD
Steps:
- Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
- In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
MARINATED THREE BEAN SALAD
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.
MARINATED BEAN SALAD
Make and share this Marinated Bean Salad recipe from Food.com.
Provided by CURLEYBERLEY
Categories Beginner Cook
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a large bowl; toss.
- Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently.
- Cover and chill at least 4 hours. Serve with slotted spoon.
Nutrition Facts : Calories 246.1, Fat 11.4, SaturatedFat 1.5, Sodium 527.7, Carbohydrate 32.2, Fiber 5.2, Sugar 17.1, Protein 5.2
MARINATED LIMA BEAN SALAD
Printed on the back of a package of Pictsweet frozen lima beans-with minor changes. I don't know why each time I prepare this salad, I am compelled to speak with a Southern drawl...
Provided by COOKGIRl
Categories Vegetable
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the frozen lima beans in a pot and cover with water. Bring to a boil. Boil 3 minutes then reduce heat, cover and simmer 20 minutes.
- Drain.
- In a medium-sized non-reactive bowl combine the lima beans with the red peppers and onions.
- In a separate small measuring cup, whisk together the dressing ingredients.
- Pour dressing over lima beans and toss to coat.
- Cover and refrigerate for at least 4 hours to allow the salad to marinate.
Nutrition Facts : Calories 204.3, Fat 7.2, SaturatedFat 1, Sodium 76.6, Carbohydrate 28.7, Fiber 6.6, Sugar 8.3, Protein 6.8
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GIANT WHITE BEAN (LIMA BEAN) SALAD RECIPE - THE HUNGRY …
From thehungrybites.com
4.5/5 (2)Total Time 25 hrsCategory Appetizer, Lunch, Side DishCalories 374 per serving
- Soak the beans: soak the beans in a large bowl filled with water and one tablespoon salt. The water should be at least twice the height of the beans. You should soak them for 24-48 hours (or at least overnight, in case you forget!)
- Boil the beans: Rinse them well, transfer them in a pot and fill with water (if the water from your tap is hard, use bottled water). Don't add any salt. Open the heat and simmer gently for 45-60 minutes or until tender. You may have to skim some foam at the beginning with a spoon. When the beans are ready, take them off the heat and fill the pot with tap water. Drain, and refill the pot with water (this will prevent the skins from peeling off).
- Make the salad: transfer the Giant white beans to a large serving bowl and mix them gently with the rest of the ingredients.
- Make the dressing: transfer everything into a jar and shake well to combine. Pour the dressing over the salad. Alternatively, you can just add the dressing ingredients to the salad and mix gently to combine. Eat!
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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