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Home » Recipes » Lima Beans & Fresh Vegetable Salad
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Lima Beans & Fresh Vegetable Salad

This salad incorporates a homemade dressing and herbs.

  • 1 pinch Pepper
  • 1 Yellow Zucchini medium sized & cut into ripple slices
  • 1 medium Green Zucchini, cut into ripple slices
  • 1 small Bunch Radished, washed & sliced
  • 1 medium Jicama, peeled & diced
  • 1 medium Cucumber, peeled, seeded, halved lengthwise, sliced
  • 1 medium head Romaine Lettuce
  • 2 medium Carrots, peeled & julienned
  • 1 cup dry Large Lima Beans
  • 1 medium Sweet Red Bell Pepper, halved, seeded & cut into thin strips
  • 1 medium Turnip, peeled & julienned
  • 1 pinch Sea Salt
  • 2 tsp Oregano, Mediterranean
  • 2 tsp Basil (Imported)
  • 2 cloves Garlic, pressed
  • 1 tsp Sugar
  • 3 Tb Raspberry Vinegar
  • 2/3 cup Olive Oil
  • 1 small Purple Onion, sliced into rings
  • 1 cup dry Black Turtle Beans

Directions

Follow basic bean recipe for cooking raw beans. After cooking so that they are still a bit firm drain, rinse with cold water and set aside.

Blanch carrots in boiling water for 3-4 minutes. Drain; rinse in cold water and set aside. Wash and dry lettuce leaves. Cut in half lengthwise; then slice into chiffonade (thin slices). Place on a large serving platter. Add the blanched carrots and all other prepared vegetables, including cold cooked beans.

In a bowl whisk thoroughly the oil, vinegar, sugar, garlic, basil, oregano, salt and pepper. Drizzle over the salad; and gently combine. Serve slightly chilled or at room temperature. Makes 12 servings.


Lima Beans & Fresh Vegetable Salad

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Products Used in this Recipe

Grains Beans Seeds
Large Lima Beans

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Baking Aids
Sea Salt

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Grains Beans Seeds
Black Turtle Beans

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