Three Bean Salad with Almonds and Pecorino
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
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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.
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Cook wax and green beans in boiling water 5 minutes or until tender. Drain and plunge beans into ice water; drain.
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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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