Photo: John Autry; Styling: Cindy Barr
Yield
4 servings (serving size: 1/2 cup)

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

How to Make It

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.

Ratings & Reviews

DurangoJudy's Review

DurangoJudy
September 09, 2011
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.