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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 31%
  • Fat: 4.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.7g
  • Carbohydrate: 15.6g
  • Fiber: 5g
  • Cholesterol: 3mg
  • Iron: 2.3mg
  • Sodium: 185mg
  • Calcium: 102mg

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

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