Marinated Lima Bean Salad Recipe

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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

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Marinated Lima Bean Salad Recipe

Prep: 10 min. + chilling

Yield: 6-8 Servings

10 10

Ingredients

1/3 cup canola oil
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon dried tarragon
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon pepper
Dash garlic powder
1 package (16 ounces) frozen baby lima beans, cooked and drained
1/2 cup sliced onions, halved
1/2 cup sliced fresh mushrooms
2 tablespoons diced pimiento

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 151 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 165 mg sodium, 14 g carbohydrate, 4 g fiber, 4 g protein.

Originally published as Marinated Lima Bean Salad in The Best of Country Cooking Annual 2005, p64

Cooking Dried Beans

When cooking dried navy or lima beans in a recipe with tomatoes, the acidity of the tomatoes slows down the cooking of dry beans. So tomato or tomato products should be added after the beans are nearly tender. Salt can also inhibit the cooking and should be added at the same time as the tomatoes.