Marinated Lima Bean Salad Recipe

5 3 2
Marinated Lima Bean Salad Recipe
Marinated Lima Bean Salad Recipe photo by Sponsor
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Marinated Lima Bean Salad Recipe

Read Reviews
5 3 2
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Nutritional 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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  • 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
  1. In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour.
  2. 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.
Originally published as Marinated Lima Bean Salad in The Best of Country Cooking Annual 2005, p64

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Reviews forMarinated Lima Bean Salad

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justmbeth User ID: 1196484 47287
Reviewed Oct. 2, 2012

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

MY REVIEW
Isolda User ID: 2915263 125986
Reviewed Feb. 22, 2010

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

MY REVIEW
mff1962 User ID: 4154473 128762
Reviewed 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"

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