Three Bean Salad with Almonds and Pecorino

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Photo: Randy Mayor; Styling: Cindy Barr
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6 servings (serving size: about 1 cup bean mixture, about 2 teaspoons cheese, and 1 teaspoon almonds)
Charity Ferreira
July 2007
RECIPE BY Cooking Light

Crisp green beans team up with the buttery limas in this tangy salad. Substitute pink-eyed peas for the lima beans, if you like. Toast almonds in a 350° oven for 8 minutes or until golden. This salad is especially tasty served warm.

Ingredients

  • 1 1/2 cups fresh lima beans
  • 1/2 pound fresh yellow wax beans, trimmed and cut into 2-inch pieces
  • 1/2 pound fresh green beans, trimmed and cut into 2-inch pieces
  • 3 tablespoons sherry or red wine vinegar
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (about 1 ounce) shaved fresh pecorino Romano cheese
  • 2 tablespoons slivered almonds, toasted

Nutritional Information

  • Calories 127
  • Caloriesfromfat 31%
  • Fat 4.4g
  • Satfat 1.2g
  • Monofat 2.2g
  • Polyfat 0.7g
  • Protein 6.7g
  • Carbohydrate 15.6g
  • Fiber 5g
  • Cholesterol 3mg
  • Iron 2.3mg
  • Sodium 185mg
  • Calcium 102mg

How to Make It

Step 1

Sort and wash lima beans; place in a small saucepan. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.

Step 2

Cook wax and green beans in boiling water 5 minutes or until tender. Drain and plunge beans into ice water; drain.

Step 3

Combine lima, wax, and green beans in a large bowl. Add vinegar, olive oil, salt, and pepper; toss well. Top with cheese and slivered almonds.

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