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Posts Tagged ‘lima beans’

by Caitlin Saniga

I served this hearty and fresh bean salad over arugula for lunch. Delicious!

  • 1 cup frozen lima beans, blanched
  • 1 cup drained canned chickpeas, rinsed
  • 1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
  • 1/2 small red onion, halved and thinly chopped
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh basil, plus small sprigs for garnish
  • 4 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/8 teaspoon red-pepper flakes
  • Coarse salt and pepper to taste

In a large bowl, combine the lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil.In a small bowl, whisk together the lemon juice, oil, red-pepper flakes, salt, and pepper. Pour the dressing over the salad, and toss to combine. Garnish with basil sprigs.

Serve immediately, or store in a sealed container in the fridge for up to 2 days.

Makes 4 servings.

Recipe adapted from: MarthaStewart.com.

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by Caitlin Saniga

I made the vinaigrette about an hour in advance to let the garlic and oregano flavors release.

  • 1 tablespoon and 1 teaspoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, chopped
  • 1/8 teaspoon and 1 tablespoon salt, divided
  • 1/8 teaspoon pepper
  • 1 pound frozen baby lima beans
  • 1 ounce feta cheese, crumbled (1/4 cup)
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup torn fresh mint leaves

Bring a large saucepan of water to a boil.

In the meantime, make the vinaigrette: Whisk together the oil, vinegar, oregano, garlic, and 1/8 teaspoon each salt and pepper. Set aside.

Add the beans and 1 tablespoon salt to the boiling water, and cook until the beans are tender, 2 to 3 minutes. Rinse with cold water, drain well, and add to the bowl with the vinaigrette. Add the feta, olives and mint, and toss to combine. Serve cold or at room temperature.

Make 4 servings.

Recipe adapted from: Real Simple

Photo: Caitlin Saniga

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