Photo: John Autry; Styling: Cindy Barr
Yield
4 servings (serving size: 1/2 cup)

Update fresh lima beans with the addition of tomatoes and kalamata olives and tossing in a red wine vinaigrette.

How to Make It

Cook lima beans in simmering water 20 minutes or until tender. Rinse with cold water; drain. Combine olive oil, red wine vinegar, and salt. Add beans, grape tomatoes, olives, and parsley; toss well.

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