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)
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:
July 2007
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