Earthy lima beans are the beginning of so many good plant-based meals in lots of international locations, and they’re equally wholesome and scrumptious in your individual kitchen, too. I’ve loved lima beans everywhere in the Mediterranean, in salads, simmered bean dishes, and soups. A bag of enormous lima beans from a neighborhood farmer in my neighborhood actually acquired me eager about these fabulous Mediterranean flavors—sumac, peppers, basil, garlic, capers, olive oil, lemons. And people are the flavors that I combine into this straightforward, rustic Lima Bean Salad with Sumac Spice recipe. You don’t need to get lima beans out of your native farmer, as you will discover them in most supermarkets and on-line. Make up a batch of this lima bean salad in your subsequent potluck or social gathering—it’s even higher the following day. This lima beans recipe can also be nice for meal prep, or a hearty protein-rich salad that you would be able to serve with vegetable soup and a bit of rustic entire grain bread. A consolation meals meal made in heaven! Simply soak the beans in a single day, then cook dinner them up, cool them, and mix with a number of easy components to create this masterpiece of a salad. It solely consists of 7 components, not together with pantry staples.
Lima Bean Salad with Sumac Spice
Whole Time: 9 hours (together with soaking time)
Yield: 12 servings 1x
Weight loss program: Vegan
Description
This straightforward, rustic, utterly plant-based, gluten-free Lima Bean Salad with Sumac Spice showcases lovely Mediterranean flavors, together with lima beans, sumac, peppers, basil, garlic, capers, olive oil, and lemons.
Lima Beans:
Salad:
- 1 bell pepper, coarsely diced
- 1/2 small crimson onion, sliced
- 1/4 cup chopped parsley or mint leaves
- 2 tablespoons capers, rinsed, drained
French dressing:
Directions
- Put together lima beans by soaking them in a single day in water. Rinse and drain off soaking water, and place beans in a cooking pot. Add 6 cups recent water, cowl, and cook dinner over medium warmth, stirring sometimes for about 1 hour and quarter-hour, till beans are tender but agency. They shouldn’t be mushy. Take away beans from warmth, drain off any remaining liquid, and funky (might serve heat) barely.
- Combine beans, with bell pepper, onion, basil, and capers in a big bowl.
- Combine French dressing in a small dish by whisking collectively olive oil, lemon juice, sea salt, black pepper, garlic, and sumac.
- Stir French dressing into bean combination and blend effectively to distribute components.
- Serve heat, room temperature, or chill till serving time.
Notes
Could use 2 cans of drained lima beans as a substitute of dried beans in step 1.
- Prep Time: quarter-hour
- Prepare dinner Time: 1 hour quarter-hour
- Class: Salad
- Delicacies: Mediterranean, American
Vitamin
- Serving Dimension: 1 serving
- Energy: 163
- Sugar: 5 g
- Sodium: 49 mg
- Fats: 4 g
- Saturated Fats: 1 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 8 g
- Ldl cholesterol: 0 mg
For different plant-based bean salad recipes, take a look at the next:
Greek Butter Bean Salad
Provencal Bean Salad
Wax Bean Cherry Tomato Salad
Potato, Bean and Olive Salad
Mediterranean White Bean Salad with Persimmons
Jack O Lantern Stuffed Peppers with Spicy Kidney Bean Salad
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