Update fresh lima beans with the addition of tomatoes and kalamata olives and tossing in a red wine vinaigrette.
Cook lima beans in simmering water 20 minutes or until tender. Rinse with cold water; drain. Combine olive oil, red wine vinegar, and salt. Add beans, grape tomatoes, olives, and parsley; toss well.
Fresh limas are nothing like the frozen variety, so delish. A little work but well worth it. Didn't have the olives but this was a nice side.