BEAN, LIMA GARLIC AND HERB SALAD
• 5 cups cooked baby lima beans (1 3/4 cups dry makes about 5 cups cooked)
• 1/3 cup parsley, finely chopped
• Garlic Herb Dressing (recipe follows) or 1/2 cup bottled garlic-herb vinaigrette
Garlic Herb Dressing:
• 3 Tbsp. olive oil
• 3 Tbsp. red wine vinegar
• 2 Tbsp. green onion, chopped
• 3–4 cloves garlic, minced or pressed
• 1 Tbsp. fresh tarragon, minced or 1 tsp. dried
• 1/2 tsp. honey
• 1/2 tsp. salt
• 1/8 tsp. ground nutmeg
In a large bowl combine beans, parsley, and Garlic Herb Dressing**; mix well.
Let stand at room temperature one hour before serving
Or, refrigerate up to 6 hours, bring to room temperature before serving. Refrigerate leftovers.
**Garlic Herb Dressing: In a small bowl or shaker jar combine all ingredients and mix well.
Nutritional Analysis Per Serving: Calories, 297; Fat, 9g; Cholesterol, 0mg; Fiber, 13 g; Sodium, 242 mg; percent calories from fat, 27%.
Recipe provided by the California Dry Bean Advisory Board.
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