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