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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.

Charity Ferreira
Recipe by Cooking Light July 2007

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: about 1 cup bean mixture, about 2 teaspoons cheese, and 1 teaspoon almonds)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

127 calories; calories from fat 31%; fat 4.4g; saturated fat 1.2g; mono fat 2.2g; poly fat 0.7g; protein 6.7g; carbohydrates 15.6g; fiber 5g; cholesterol 3mg; iron 2.3mg; sodium 185mg; calcium 102mg.
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