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Three Bean Salad with Almonds and Pecorino

Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: about 1 cup bean mixture, about 2 teaspoons cheese, and 1 teaspoon almonds)
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

Nutrition Information

  • calories 127
  • caloriesfromfat 31 %
  • fat 4.4 g
  • satfat 1.2 g
  • monofat 2.2 g
  • polyfat 0.7 g
  • protein 6.7 g
  • carbohydrate 15.6 g
  • fiber 5 g
  • cholesterol 3 mg
  • iron 2.3 mg
  • sodium 185 mg
  • calcium 102 mg

How to Make It

  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.

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

  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.