Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Update fresh lima beans with the addition of tomatoes and kalamata olives and tossing in a red wine vinaigrette.

Recipe by Cooking Light August 2011

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

140 calories; fat 4.6g; saturated fat 0.7g; sodium 176mg.
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