Best Zesty Lima Bean Slaw Recipes

VEGAN PERUVIAN LIMA BEAN SALAD

Vegan Peruvian Lima Bean Salad image

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

Time 50m

Number Of Ingredients 9

Ingredients

1/4 cup fresh lime juice
1/4 cup olive oil
1/2 teaspoon sea salt
4 cups cooked lima beans (see Tips)
8 ounces tomatoes (coarsely chopped)
fresh chile (minced (see Tips))
1/2 cup cilantro leaves (chopped)
1 red onion (thin sliced)
sea salt/fresh ground pepper

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

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

LIMA BEAN SALAD

Lima Bean Salad image

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

Ingredients

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.

FRESH LIMA BEAN AND ROMAINE LETTUCE SLAW WITH ORECCHIETTE

Fresh Lima Bean and Romaine Lettuce Slaw With Orecchiette image

Provided by Molly O'Neill

Categories easy, quick, pastas, salads and dressings, side dish

Time 35m

Yield 6 main course servings or 12 side-dish servings

Number Of Ingredients 9

Ingredients

2 large ripe tomatoes, cut into small dice
1/2 cup minced chives
1/4 cup minced, pitted green olives
2 tablespoons olive oil
2 cups fresh or frozen lima beans
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/2 pound orecchiette
4 cups romaine lettuce that has been cut across into thin strips

Steps:

In a large bowl, toss together the tomatoes, chives, olives and olive oil. Set aside. Cook the lima beans in simmering water until tender. Drain and add to the tomato mixture.
Bring a large pot of lightly salted water to boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Toss the warm pasta into the salad. Add the salt and pepper to taste. Toss in the lettuce and serve immediately.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 434 milligrams, Sugar 4 grams