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Lima Bean Salad
For vegan or lenten version omit eggs.
Ingredients
- 1 lb baby lima beans, dried
- 6 cups water
- 1 bay leaf
- 3/4 teaspoon thyme, crumbled
- 3/4 teaspoon red pepper flakes
- 1/2 cup olive oil
- 1 teaspoon lemon rind, grated
- 1/2 cup lemon juice, fresh
- 2 garlic cloves
- 1/2 cup fresh dill
- 1/2 cup parsley leaves
- 1 1/2 teaspoon salt
- 2 hard boiled eggs
- 1 cup black olives, chopped
- 3 green onion, sliced
Methods/steps
- Soak beans overnight, or quick-soak according to package directions. Drain.
- Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead and refrigerated.)
- Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor. Whirl just until smooth. Toss with beans. Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day.
- Separate hard-cooked egg yolks and whites, and press through sieve. Garnish top of beans with chopped olives, green onions and sieved eggs. Serve cold.
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