Filling lentils tag team with a garden’s bounty of vegetables to add fiber and color to this bright, seasonal salad. On the flavor playground, basil and tomatoes are best friends, so it’s no surprise this herb-loaded dressing is the perfect way to tie all of this salad’s vegetables together.

Deb Wise
This Story Originally Appeared On cookinglight.com

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Credit: Caitlin Bensel

Recipe Summary

active:
20 mins
total:
50 mins
Yield:
Serves 4 (serving size: 1 cup lettuce, 1 1/4 cups bean mixture, and about 2 tbsp. dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 3 cups water, onion wedges, garlic, bay leaf, and 1/2 teaspoon salt in a medium saucepan over high; bring to a boil. Add lima beans, and return to a boil. Reduce heat to low, and simmer until beans are tender, 15 to 20 minutes. Drain; discard bay leaf. Spread bean mixture in a single layer on a baking sheet, and refrigerate until cold, about 30 minutes.

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  • Combine basil, oil, vinegar, lemon juice, honey, pepper, and remaining 1/2 teaspoon salt in a blender; process until smooth, about 1 minute, scraping down sides of blender as needed.

  • Combine lima bean mixture, corn, tomatoes, and lentils in a large bowl; gently toss to combine. Divide lettuce among 4 plates; top evenly with bean mixture. Drizzle with basil vinaigrette; garnish with thin slices of red onion.

Nutrition Facts

341 calories; fat 17g; saturated fat 2g; protein 12g; carbohydrates 39g; fiber 10g; sugars 8g; added sugar 1g; sodium 500mg.
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