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 SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
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.
POTATO SALAD
Potato salad so good it will make you take your shoes off!!!
Provided by Food Network
Categories side-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.
SKILLET LIMA BEANS
Skillet dishes are the cornerstone of Gullah cooking, and these lima beans are made in my favorite skillet-cast-iron. Instead of simmering the lima beans for hours and hours, I've added a fresh take to the traditional Lowcountry side dish by adding bell peppers and tomatoes.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings (3 1/2 cups)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
- Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
- Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.
WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY
Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.
Provided by Melissa Clark
Categories salads and dressings, appetizer, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
- Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
- Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
- While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
- In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
- Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams
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LIMA BEAN SALAD | KITCHEN CONFIDANTE
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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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