Best Lima Bean And Spinach Salad Armenia Recipes

Baby Limas with Spinach image

Yield serves 6 to 8

Number Of Ingredients 8

2 cups dried baby lima beans
6 cups water
1/2 onion, finely chopped
1 clove garlic, finely minced
1/2 pound fresh spinach leaves
1/4 cup olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper to taste

Steps:

Rinse the beans thoroughly. Place the beans, water, onion, and garlic in the slow cooker insert. Cover and cook on low for 5 to 6 hours, or until the beans are tender but not falling apart.
When the beans are tender, stir in the spinach, olive oil, and lemon juice and add salt and pepper to taste.
Serve warm or cold.
Suggested Beverage
Again, if you can find it, why not try a Greek wine? Aghiorghitiko is a delicious red grape variety native to Nemea on the Greek mainland.

Lima Bean Salad image

Provided by Kardea Brown

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

One 12-ounce package frozen Fordhook lima beans, thawed
3 cups chicken broth
1 slice thick-cut bacon
1 cup fresh corn kernels (from 2 ears corn)
1 cup grape tomatoes, halved lengthwise
1 small red bell pepper, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1/2 small red onion, thinly sliced (about 1 cup)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup sherry vinegar
1 tablespoon honey
1 teaspoon celery seeds
1/3 cup extra-virgin olive oil

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.

Armenian Bean Salad image

Provided by dicentra

Categories Vegetable

Time 15m

Yield 3-4 cups

Number Of Ingredients 9

1/2 cup thinly sliced onion
3 -4 cups white northern beans
1/2 cup finely chopped green pepper
1/2 cup minced parsley
1/3 cup lemon juice
1/4 cup olive oil
pepper
Hungarian paprika (or allspice or cumin)
finely chopped tomatoes (optional)

Steps:

Nutrition Facts : Calories 185.7, Fat 18.1, SaturatedFat 2.5, Sodium 7.8, Carbohydrate 6.8, Fiber 1.2, Sugar 2.5, Protein 0.9

Lima Bean and Spinach Salad (Armenia) image

Provided by lecole54

Categories Spinach

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 12

10 ounces frozen baby lima beans, cooked and cooled
1/3 cup olive oil
5 ounces spinach, torn
1 cup walnuts
3 garlic cloves, minced
3 tablespoons red wine vinegar
1/4 cup parsley, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground red pepper
1 lemon, juice of
salt, to taste
pepper, to taste