Photo: John Autry; Styling: Cindy Barr
Update fresh lima beans with the addition of tomatoes and kalamata olives and tossing in a red wine vinaigrette.
4 servings (serving size: 1/2 cup)
Fat 4.6 g
Satfat 0.7 g
Sodium 176 mg
2 cups fresh lima beans
1 tablespoon olive oil
2 teaspoons red wine vinegar
1/8 teaspoon salt
1/2 cup quartered grape tomatoes
1/4 cup sliced kalamata olives
2 tablespoons chopped parsley
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.