Fresh Lima Beans

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.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 140
  • Fat: 4.6g
  • Saturated fat: 0.7g
  • Sodium: 176mg

Ingredients

  • 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

Preparation

  1. 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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