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.
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.
LIMA BEAN AND CORN SALAD
The bacon and mayo make this dish special. The old Southern vegetable salad originated with leftover fresh vegetables at the height of the summer, but it's really good using frozen veggies. Makes a tasty side for any summer meal and it's very easy to cut the recipe in half if desired. Prep time does not include chill time.
Provided by ninja
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp, drain and crumble.
- Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
- Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.
Nutrition Facts : Calories 458.7, Fat 27.8, SaturatedFat 7.3, Cholesterol 33.3, Sodium 567.5, Carbohydrate 43.1, Fiber 6.7, Sugar 2.2, Protein 12.9
CORN 'N' LIMA BEAN TOSSED SALAD
"I love to serve this colorful, zesty salad with country-style hearth bread for dipping in the delicious dressing," writes Lily Julow ofLawrenceville, Georgia.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; simmer 4-5 minutes longer or until vegetables are tender. Drain and cool., In a small bowl, combine the lettuce, red peppers, onion and bean mixture. Refrigerate until chilled. , Just before serving, combine the lime juice, oil, parsley, salt and pepper. Drizzle over salad and toss to coat.
Nutrition Facts :
ARTICHOKE, LIMA BEAN AND PEA SALAD
Categories Salad Bean Vegetable Quick & Easy Artichoke Summer Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.
- Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature.
CORN AND LIMA BEAN PASTA SALAD WITH CRAB
A shallot and herb vinaigrette ties together this pasta salad with crab, lima beans and corn.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the lima beans in the boiling water until tender, about 15 minutes. Add the corn and continue to cook until the corn is tender, about 2 minutes more. Transfer the beans and corn to a colander with a slotted spoon and run under cold water to stop the cooking process. Drain well and add to the bowl with the dressing.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
- Add the crabmeat, celery, chives and parsley to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
WILD-RICE AND LIMA-BEAN SALAD WITH CRANBERRY RELISH
Three great natives of the Americas-wild rice, lima beans, and cranberries-meet in this hearty, protein-rich salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h5m
Number Of Ingredients 11
Steps:
- Pulse cranberries, orange zest and juice, 1/2 cup mint, sugar, and 2 teaspoons salt in a food processor just until finely chopped. Transfer to a small bowl. (Relish can be refrigerated, covered, up to 1 day.)
- Cook lima beans in a pot of generously salted boiling water until tender, 3 to 4 minutes. Transfer with a slotted spoon to an ice-water bath; let cool completely, then drain. Meanwhile, return pot of water to a boil and stir in rice. Reduce heat to medium and simmer until tender, 35 to 40 minutes; drain. Spread rice on a lightly oiled rimmed baking sheet; let cool completely.
- Heat 2 tablespoons oil in a medium skillet over medium. Add shallot and cook, stirring occasionally, until soft, 2 to 3 minutes. Add lima beans; season with salt and pepper. Cook, gently stirring occasionally, until warmed through, 2 to 3 minutes.
- Transfer lima-bean mixture to a large bowl. Stir in rice, 1/3 cup relish, vinegar, parsley, and remaining 2 tablespoons each mint and oil. Generously season with salt and pepper; serve.
LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD
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.
WHEAT BERRY (OR FARRO) AND LIMA BEAN SALAD
I love wheat berries in salads and have been posting some recipes. I believe this one came from "Country Home Magazine" but I'm not sure as the name is no longer connected to it. This one I have not made, but will surely give it a try. It says whole spelt (farro) can be used in place of the wheat berries. Salad can be made up to three days ahead but toss with the mint and basil just before serving for the freshest herb flavor.
Provided by Garlic Chick
Categories Grains
Time 1h30m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Bring water and first 1/2 teaspoon salt to a boil in a large saucepan.
- Add the wheat berries or spelt; return to boiling.
- Reduce heat and simmer, covered 45 to 60 minutes or until tender and drain.
- Rinse with cold running water and drain again.
- Or - in a large saucepan soak spelt in water and 1/2 teaspoon salt in the refrigerator for 6 to 24 hours. Do not drain, bring to boiling, reduce heat and simmer, covered for 30 minutes or until tender.
- Transfer wheat berries or spelt to a large bowl.
- Add lemon juice, vinegar, garlic, 1 teaspoon salt and pepper - toss to combine and let stand 15 minutes.
- Stir in the cucumber, lima beans, tomato, sweet pepper, olive oil, mint and basil.
- Serve immediately or cover and chill for up to 3 days.
Nutrition Facts : Calories 270.8, Fat 14.6, SaturatedFat 2, Sodium 462.2, Carbohydrate 31.3, Fiber 5.9, Sugar 4.4, Protein 6.9
LIMA BEAN & CHICKPEA SALAD
I needed something unique to take to a cookout and wanted to keep it fresh and vegetarian. This is an original recipe (aka I just made it up :) ) But it turned out delish! This would be great as a lunch, side dish or snack - best served cold or room temperature. Enjoy!
Provided by Chef JenniB
Categories Beans
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Bring lima beans and enough water to cover them to a boil and turn off immediately.
- Pour garbanzo beans/chickpeas into strainer, add lima beans and rinse both with cold water.
- Move beans to a large bowl and add remaining ingredients, stir to combine. Be sure beans are cold so you do not melt the cheese!
- Enjoy!
- NOTE: Herb measurements were taken prior to chopping--chopped measurements will vary.
Nutrition Facts : Calories 230.6, Fat 9.2, SaturatedFat 3.1, Cholesterol 13.4, Sodium 424.8, Carbohydrate 28.9, Fiber 6.8, Sugar 2.8, Protein 9.3
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.
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.
ZESTY LIMA BEAN & TOMATO SALAD
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
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
EDAMAME & LIMA BEAN SALAD RECIPE - (4.4/5)
Provided by Wewah
Number Of Ingredients 23
Steps:
- 1.For the salad Remove peas from shells and cook in boiling salted water. 2.After 2 to 4 minutes, transfer them to a bath of ice water to stop the cooking process. 3.Repeat step 1 for both the edamame and lima beans. 4.In a large bowl, combine peas, edamame, lima beans, green onions, and charred asparagus. 5.Using a wooden spoon, mix in desired amount of white balsamic vinaigrette. 6.Top with shaved Gruyère cheese. Serve cold. 7.For the asparagus, Preheat oven to 400°F. 8.Line a baking sheet with foil and spray generously with cooking spray. 9.Arrange asparagus in a line (without overlapping) and drizzle olive oil evenly over arrangement. 10. Sprinkle sea salt, fresh ground pepper, and red chili pepper flakes evenly over asparagus. 11. When desired level of charred is achieved (approximately 8 to 12 minutes) remove from oven and set aside. 12. For the dressing, Combine sugar, Dijon mustard, sea salt, fresh ground pepper, cumin, cayenne pepper, and garlic with a fork to create a paste. 13. Using a whisk, mix in the olive oil and white balsamic vinegar. 14. Refrigerate, and use for up to 1 week. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25.
LIMA BEAN, CARROTS AND ZUCCHINI SALAD WITH FETA CHEESE
Make and share this Lima Bean, Carrots and Zucchini Salad With Feta Cheese recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Cut zucchini in half lengthwise, and then into strips.
- Repeat with the carrots.
- Steam carrots 5 to 7 minutes.
- Add zucchini and steam an additional 5 to 7 minutes.
- Add Lima beans and continue steaming until all vegetables are crisp-tender, transferring to a colander as they are cooked and holding under cold water until cool to touch.
- Transfer to a salad bowl and chill.
- Combine yogurt, oil and lemon juice, salt and pepper and blend well.
- Cover and chill thoroughly.
- When ready to serve, add cheese to vegetables and toss lightly.
- Spoon yogurt mixture over and garnish with parsley.
Nutrition Facts : Calories 314.6, Fat 14.5, SaturatedFat 8.4, Cholesterol 48.1, Sodium 622, Carbohydrate 32.6, Fiber 7.3, Sugar 9.6, Protein 15.9
LIMA BEAN AND SPINACH SALAD (ARMENIA)
Talk about exotic! Healthy and loaded with flavor. I pulled this off of the World Hearth Circle of International Cooking website (recipes.wuzzle.org) a year or two ago and just finally got around to making it; what a revelation! Some folks may find the amount of cayenne a little overwhelming and may want to cut back a tad, but that's a personal thing. Prep time does not include 1 hour of chilling prior to serving.
Provided by lecole54
Categories Spinach
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Toss beans with olive oil in salad bowl; set aside.
- In food processor, combine walnuts, garlic and vinegar until smooth.
- Combine all ingredients.
- Cover, chill 1 hour. Serve.
Nutrition Facts : Calories 309, Fat 25.1, SaturatedFat 2.9, Sodium 46.2, Carbohydrate 18.1, Fiber 5.7, Sugar 0.7, Protein 7.7
LIMA BEAN SALAD
Steps:
- Toss together the lima beans, pimiento, and green onion. Whisk together dressing ingredients; stir into bean mixture. Refrigerate for at least 1 hour.
LIMA BEAN AND BASMATI RICE SALAD
This Indian-inspired salad can also be served warm as a side dish.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Mix yogurt and 1 1/2 teaspoons garlic in small bowl. Cover and chill 1 hour. Heat 1 teaspoon oil in heavy medium saucepan over medium heat. Add rice; stir until coated with oil, about 2 minutes. Add curry powder, turmeric and 1 1/2 teaspoons garlic and stir 1 minute. Add 2 cups water and salt and bring to boil. Add lima beans. Reduce heat to medium-low; cover and simmer until rice is tender and water is absorbed, about 15 minutes. Season with salt and pepper. Cool. Stir in remaining olive oil.
- Transfer rice mixture to large bowl. Spoon Tomato-Onion Topping over. Top with 1/4 cup yogurt mixture. Serve, passing remaining yogurt mixture separately.
LIMA BEAN AND SALAMI SALAD
How to make Lima Bean and Salami Salad
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In large skillet over medium-high heat, sauté onion in 4 Tbs. olive oil until translucent, about 3 minutes. Add salami and garlic and cook 1 minute longer. Add lima beans and toss to combine. Transfer mixture to serving dish and allow cool to room temperature.
- In a small bowl, whisk remaining olive oil with vinegar. Pour over bean mixture. Add basil strips and season to taste with salt and pepper. Toss again, then sprinkle pine nuts over top and serve.
HAM AND LIMA BEAN SALAD
This is from a vintage BH&G magazine. This is a winner in their Prize Tested Recipes section. It can easily be halved for smaller families.
Provided by Bren in LR
Categories < 4 Hours
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook lima beans according to package directions. Drain. Rinse with cold water; drain again.
- In a mixing bowl combine beans, mushrooms, onion, ham, olives, parsley, and pimiento.
- For dressing, in a screw-top jar combine vinegar, oil, garlic, sugar, salt, lemon juice and pepper. Cover, shake to combine. Pour over bean mixture. Toss to coat. Cover; chill 3 to 24 hours before serving, stirring once or twice.
Nutrition Facts : Calories 187.3, Fat 9.2, SaturatedFat 1.6, Cholesterol 7.9, Sodium 250.2, Carbohydrate 19.2, Fiber 5.6, Sugar 2.9, Protein 8.1
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