- 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
Three Bean Salad with Almonds and Pecorino
Photo: Randy Mayor; Styling: Cindy Barr
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.
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.
You May Like
VandyErin's Review