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This Mediterranean-inspired salad features tender baby lima beans tossed in a zesty lemon-dill vinaigrette. It is garnished with chopped black olives, sliced green onions, and sieved hard-cooked eggs for a refreshing and hearty meal. The combination of fresh herbs, citrus, and creamy beans makes it perfect for lunch, picnics, or as a light side dish.
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White Bean Salad
Description
This Mediterranean-inspired salad features tender baby lima beans tossed in a zesty lemon-dill vinaigrette. It is garnished with chopped black olives, sliced green onions, and sieved hard-cooked eggs for a refreshing and hearty meal. The combination of fresh herbs, citrus, and creamy beans makes it perfect for lunch, picnics, or as a light side dish.Ingredients
Directions
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Soak beans overnight, or quick-soak according to package directions.
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Drain.
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Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven.
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Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook.
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Drain; rinse the beans under cold running water.
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(Can be prepared up to this point 2 days ahead and refrigerated.) 2.
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Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor.
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Whirl just until smooth.
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Toss with beans.
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Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day.
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Separate hard-cooked egg yolks and whites, and press through sieve.
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Garnish top of beans with chopped olives, green onions and sieved eggs.
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Serve cold
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 514.2kcal
- % Daily Value *
- Total Fat 35.2g55%
- Saturated Fat 5.0g25%
- Cholesterol 0.0mg0%
- Sodium 7346.8mg307%
- Total Carbohydrate 59.0g20%
- Dietary Fiber 19.7g79%
- Sugars 7.1g
- Protein 7.1g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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