Lima Bean Salad Recipes
MARINATED LIMA BEAN SALAD
This salad is one of my family's favorites. It tastes even better the next day, after the lima beans have marinated in the dressing.-Sue Thompson, Chester, Maryland
Provided by Taste of Home
Categories Lunch
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.
Nutrition Facts : Calories 151 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
LIMA BEAN AND CORN SALAD
The bacon and mayo make this dish special. The old Southern vegetable salad originated with leftover fresh vegetables at the height of the summer, but it's really good using frozen veggies. Makes a tasty side for any summer meal and it's very easy to cut the recipe in half if desired. Prep time does not include chill time.
Provided by ninja
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp, drain and crumble.
- Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
- Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.
Nutrition Facts : Calories 458.7, Fat 27.8, SaturatedFat 7.3, Cholesterol 33.3, Sodium 567.5, Carbohydrate 43.1, Fiber 6.7, Sugar 2.2, Protein 12.9
MARINATED LIMA BEAN SALAD
Printed on the back of a package of Pictsweet frozen lima beans-with minor changes. I don't know why each time I prepare this salad, I am compelled to speak with a Southern drawl...
Provided by COOKGIRl
Categories Vegetable
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.
Nutrition Facts : Calories 204.3, Fat 7.2, SaturatedFat 1, Sodium 76.6, Carbohydrate 28.7, Fiber 6.6, Sugar 8.3, Protein 6.8
LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD
Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.
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- Cook the lima beans - 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.
- Make the marinade - Combine lime juice, olive oil, and sea salt in a liquid-tight jar, shake vigorously.
- Prepare the remaining ingredients - Chop the tomatoes, mince the chile pepper, chop the cilantro, and thin-slice the red onion.
- Marinate the salad - 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.
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- Rinse and sort the lima beans and place in a medium saucepan. Cover with about 3 cups hot water and bring to a boil over medium heat. Let it boil for 2 minutes, then remove from heat, cover and let it sit for 1 hour. Drain, then add about 4 cups of hot water. Let it come to a boil again, then lower heat to a simmer. Simmer for about 45 minutes partially covered, or until the beans are cooked (do not overcook, as it will be mushy). Drain and set aside.
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