Zesty Lima Bean Slaw Recipes

ZESTY LIMA BEAN SLAW

Zesty Lima Bean Slaw image

Lima beans team up with cabbage and crisp red peppers to create a refreshing Healthy Living slaw that is sure to please.

Provided by My Food and Family

Categories Home

Time 30m

Yield 12 servings, 3/4 cup each

Number Of Ingredients 7

Ingredients

1 pkg. (16 oz.) frozen lima beans
6 cups shredded napa cabbage
1 cup thinly sliced fennel, halved
1 red pepper, chopped
1 zucchini, cut lengthwise in half, then sliced crosswise
3/4 cup KRAFT Zesty Italian Dressing
1/4 cup thinly sliced fresh basil

Steps:

Cook beans as directed on package; cool.
Combine all remaining ingredients except basil in large bowl. Add beans; mix lightly.
Top with basil.

Nutrition Facts : Calories 90, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE

Summer Butter Bean Salad with Hot Sauce Vinaigrette image

Are you wondering what butter beans are? They're what we call lima beans in the South because of their creamy, buttery texture. For this salad, I thought about succotash, a classic Soul Food dish made with butter beans, fresh corn and tomatoes, then I added a few more fresh summer veggies and herbs, plus a spicy, tangy vinaigrette. You really could add anything else from your garden or the farmers' market, like zucchini, bell peppers or snap peas-go ahead and make it your own!

Provided by Carla Hall

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup hot sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1 1/2 teaspoons yellow mustard
1 clove garlic, minced
1/2 cup canola or vegetable oil
Kosher salt and freshly ground black pepper
One 16-ounce package frozen butter beans or baby lima beans, cooked until just tender and cooled
1 cup fresh or frozen corn kernels, cooked until just tender and cooled
2 mini cucumbers, diced
1/2 cup finely chopped red onion
1 pint cherry or grape tomatoes, halved
2 tablespoons sliced fresh basil leaves
Kosher salt and freshly ground black pepper

Steps:

For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.

ZESTY COLESLAW

Zesty Coleslaw image

This simple slaw tastes best when it's refrigerated for at least one hour. The mixture seems to get creamier as it sits. -Michelle Gauer, Spicer, Minnesota

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
1/3 cup sugar
3 tablespoons cider vinegar
1 teaspoon seasoned salt
3/4 teaspoon pepper
1/2 teaspoon celery seed
2 packages (14 ounces each) coleslaw mix
1 small sweet red pepper, chopped
1/2 cup thinly sliced sweet onion

Steps:

In a large bowl, mix the first 6 ingredients. Add coleslaw mix, red pepper and onion; toss to coat. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 180 calories, Fat 15g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 247mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.

LIMA BEAN SPREAD WITH FETA AND ZA'ATAR

Lima Bean Spread With Feta and Za'atar image

Provided by Olivia Snaije

Categories easy, dips and spreads, appetizer

Time 40m

Yield 6 to 8 appetizer or snack servings

Number Of Ingredients 11

Ingredients

8 ounces dried lima beans, soaked overnight, skins removed
1 large head garlic
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Finely grated zest of 1 lemon
1/2 teaspoon cumin seeds, toasted and ground, or 1/2 teaspoon ground cumin
1/4 cup finely chopped mint leaves
5 ounces (about 1/2 cup) crumbled feta
Salt
1 teaspoon za'atar (see note)
Pita bread, for serving

Steps:

Heat oven to 400 degrees. Bring about 3 quarts water to a boil and add soaked, skinned beans. Reduce to a simmer and cook until beans are very soft, about 30 minutes. Meanwhile, drizzle garlic with 1 teaspoon of the olive oil, wrap in foil, and roast until very tender, about 30 minutes.
When beans are soft, reserve about 1/2 cup of the cooking water, then drain well. Using a food processor, blend beans just until coarsely mashed. Allow roasted garlic to cool until it can be handled, then squeeze garlic out of its skin into bean purée. Add 3 tablespoons of olive oil, lemon juice, lemon zest and cumin. Process just until blended, adding a bit of reserved cooking water if needed to make a rough, chunky purée.
Transfer to a bowl. Add mint and feta, and stir to mix. Season with salt, as needed. Place in a serving dish, drizzle with remaining olive oil, and sprinkle with the za'atar. Serve with pita bread.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 183 milligrams, Sugar 4 grams

ZESTY LIMA BEAN & TOMATO SALAD

Zesty Lima Bean & Tomato Salad image

This simple, refreshing salad has a nice little "bite" from cider vinegar and Dijon mustard, plus it's well-seasoned with sage and a little garlic and onion. Something different for your next barbecue! Prep times includes time to allow flavors to mingle.

Provided by EdsGirlAngie

Categories Beans

Time 2m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons cider vinegar
2 tablespoons vegetable oil
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried sage
1/4 teaspoon black pepper
2 1/2 cups lima beans, cooked fresh or frozen
2 tablespoons minced onions
2 large plum tomatoes, seeded and chopped

Steps:

Whisk together the vinaigrette ingredients.
Combine salad ingredients: lima beans, onion and tomatoes.
Carefully add vinaigrette and stir until well blended.
Allow flavors to mingle for at least a couple of hours, preferably; also, salad tastes best at room temperature.

Nutrition Facts : Calories 183.5, Fat 7.4, SaturatedFat 1, Sodium 407.2, Carbohydrate 23, Fiber 6.2, Sugar 1.1, Protein 6.8

ZESTY BEEF STEW

Zesty Beef Stew image

Preparation couldn't be simpler for this hearty no-fuss stew! I created this dish when I didn't have some of my usual ingredients for vegetable beef soup. My husband says it's the best I ever made! -Margaret Turza, South Bend, Indiana

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 9

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 package (16 ounces) frozen mixed vegetables, thawed
1 can (15 ounces) pinto beans, rinsed and drained
1-1/2 cups water
1 can (8 ounces) pizza sauce
2 tablespoons medium pearl barley
1 tablespoon dried minced onion
2 teaspoons beef bouillon granules
1/4 teaspoon crushed red pepper flakes

Steps:

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until meat is tender, 3-1/2 to 4-1/2 hours.

Nutrition Facts : Calories 251 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 526mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

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