Earthy lima beans are the beginning of so many good plant-based meals in lots of nations, 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 huge lima beans from a neighborhood farmer in my neighborhood actually received me eager about these fabulous Mediterranean flavors—sumac, peppers, basil, garlic, capers, olive oil, lemons. And these are the flavors that I combine into this straightforward, rustic Lima Bean Salad with Sumac recipe. You don’t should 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 celebration—it’s even higher the subsequent day. This lima beans recipe can be nice for meal prep, or a hearty protein-rich salad which you can serve with vegetable soup and a chunk of rustic complete grain bread. A consolation meals meal made in heaven! Just soak the beans in a single day, then cook dinner them up, cool them, and mix with just a few easy substances to create this masterpiece of a salad. It solely contains 7 substances, not together with pantry staples.
Lima Bean Salad with Sumac
Total Time: 9 hours (together with soaking time)
Yield: 12 servings 1x
Diet: Vegan
Description
This easy, rustic, fully plant-based, gluten-free Lima Bean Salad with Sumac 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 small purple onion, diced
- ¼ cup contemporary basil, chopped
- 2 tablespoons capers, rinsed, drained
Vinaigrette:
- 2 tablespoons additional virgin olive oil
- 1 lemon, juiced
- Sea salt (as desired, elective)
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 2 teaspoons sumac
Instructions
- Prepare 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 cook dinner over medium warmth, stirring often for about 1 hour and quarter-hour, till beans are tender but agency. They shouldn’t be mushy. Remove beans from warmth, drain off any remaining liquid, and funky (could serve heat) barely.
- Mix beans, with bell pepper, onion, basil, and capers in a big bowl.
- Mix 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 properly to distribute substances.
- Serve heat, room temperature, or chill till serving time.
- Prep Time: quarter-hour
- Cook Time: 1 hour quarter-hour
- Category: Salad
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Sugar: 5 g
- Sodium: 49 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: lima bean, vegan lima bean salad
For different plant-based bean salad recipes, try the next:
Greek Butter Bean Salad
Provencal Bean Salad
Wax Bean Cherry Tomato Salad
Potato, Bean and Olive Salad
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