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.

Yield:

6 servings (serving size: about 1 cup bean mixture, about 2 teaspoons cheese, and 1 teaspoon almonds)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Charity Ferreira,

July 2007