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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
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6-8 servings


  • 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


  • 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
3/4 cup: 151 calories, 9g fat (1g saturated fat), 0 cholesterol, 165mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 4g protein.

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Average Rating:
  • justmbeth
    Oct 2, 2012

    Wonderfully light, refreshing salad. Easy to put together, just have to plan ahead a bit. Dressing had a great flavor.

  • Isolda
    Feb 22, 2010

    I made it just as the recipe directs. I wouldn't change a thing. Very good!

  • mff1962
    Sep 7, 2009

    This salad is very good. I chopped the onion and omitted the mushrooms. I used soy beans and added corn as well. Very delicious