Time 50m Number Of Ingredients 9 Steps:
IMPORTANT NOTE: Lima beans must cook 10 minutes prior to consuming! If you’re using canned or dried, they’ve been cooked, but if you’re using frozen or fresh, they must cook 10 minutes. Boil 10 minutes. Combine lime juice, olive oil, and sea salt in a liquid-tight jar, shake vigorously. Chop the tomatoes, mince the chile pepper, chop the cilantro, and thin-slice the red onion. Add vegetables and beans to a good-sized bowl. Pour the marinade over and toss to combine thoroughly. Cover and set aside a minimum of 30 minutes or several hours. Taste for seasoning. Garnish with additional cilantro as desired. Enjoy!
Time 33m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Place the frozen lima beans in a pot and cover with water. Bring to a boil. Boil 3 minutes then reduce heat, cover and simmer 20 minutes. Drain. In a medium-sized non-reactive bowl combine the lima beans with the red peppers and onions. In a separate small measuring cup, whisk together the dressing ingredients. Pour dressing over lima beans and toss to coat. Cover and refrigerate for at least 4 hours to allow the salad to marinate.
Time 50m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature. Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef’s knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper. Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
Time 10m Yield 6-8 servings. Number Of Ingredients 15 Steps:
In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour. , In a serving bowl, combine the lima beans, onion, mushrooms and pimientos. Add dressing and toss to coat. Cover and refrigerate for 1 hour.
Time 23h35m Yield 8 Number Of Ingredients 12 Steps:
Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
Time 5h20m Yield 10 serving(s) Number Of Ingredients 12 Steps:
Combine first 7 ingredients in a large bowl; toss. Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently. Cover and chill at least 4 hours. Serve with slotted spoon.
Time 15m Yield 12-14 servings. Number Of Ingredients 14 Steps:
Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.
Number Of Ingredients 10 Steps:
Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside. Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley. In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.
More about “marinated lima bean salad recipes”
Time 8h20m Yield 18 Number Of Ingredients 13 Steps:
Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix. Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
