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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
This recipe is:
Quick
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 BeansWhen 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.
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.
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Reviewed on Feb. 22, 2010 by Isolda
I made it just as the recipe directs. I wouldn't change a thing. Very good!
Reviewed on Sep. 07, 2009 by mff1962
This salad is very good. I chopped the onion and omitted the mushrooms. I used soy beans and added corn as well. Very delicious
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