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 personal kitchen, too. I’ve loved lima beans all around the Mediterranean, in salads, simmered bean dishes, and soups. A bag of enormous lima beans from a neighborhood farmer in my group actually acquired me excited about these fabulous Mediterranean flavors—sumac, peppers, basil, garlic, capers, olive oil, lemons. And people are the flavors that I combine into this easy, rustic Lima Bean Salad with Sumac Spice recipe. You don’t should get lima beans out of your native farmer, as you’ll find them in most supermarkets and on-line. Make up a batch of this lima bean salad to your subsequent potluck or get together—it’s even higher the subsequent day. This lima beans recipe can be nice for meal prep, or a hearty protein-rich salad you can serve with vegetable soup and a chunk of rustic entire grain bread. A consolation meals meal made in heaven! Simply soak the beans in a single day, then prepare dinner them up, cool them, and mix with a number of easy elements to create this masterpiece of a salad. It solely contains 7 elements, not together with pantry staples.
Lima Bean Salad with Sumac Spice
Whole Time: 9 hours (together with soaking time)
Yield: 12 servings 1x
Food plan: Vegan
Description
This straightforward, rustic, fully plant-based, gluten-free Lima Bean Salad with Sumac Spice showcases stunning Mediterranean flavors, together with lima beans, sumac, peppers, basil, garlic, capers, olive oil, and lemons.
Lima Beans:
Salad:
- 1 bell pepper, coarsely diced
- 1 small crimson onion, diced
- ¼ cup contemporary basil, chopped
- 2 tablespoons capers, rinsed, drained
French dressing:
- 2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- Sea salt (as desired, optionally available)
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 2 teaspoons sumac
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 contemporary water, cowl, and prepare dinner over medium warmth, stirring often 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 (could 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 nicely to distribute elements.
- Serve heat, room temperature, or chill till serving time.
- Prep Time: quarter-hour
- Cook dinner Time: 1 hour quarter-hour
- Class: Salad
- Delicacies: Mediterranean, American
Diet
- Serving Measurement: 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
Key phrases: lima bean, vegan lima bean salad
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
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