Lima Bean Salad with Sumac Spice
Ingredients
The beans
-
1
pound
large lima beans, dried
-
6
cups
water
The salad
-
1
whole
bell pepper, coarsely diced
-
½
small
red onion, sliced
-
¼
cup
chopped parsley or mint leaves
-
2
tablespoons
capers, rinsed, drained
The vinaigrette
-
2
tablespoons
extra virgin olive oil
-
1
whole
lemon, juiced
-
as desired
optional
sea salt
-
½
teaspoon
black pepper
-
2
cloves
garlic, minced
-
2
teaspoons
sumac
Instructions
- Soak the lima beans overnight in water.
- Rinse and drain the beans, then place them in a pot with 6 cups of fresh water.
- Cover and cook over medium heat for about 1 hour and 15 minutes until tender but firm.
- Remove from heat, drain any remaining liquid, and let cool slightly.
- In a large bowl, mix the beans with the bell pepper, onion, basil, and capers.
- In a small dish, whisk together the olive oil, lemon juice, sea salt, black pepper, garlic, and sumac to make the vinaigrette.
- Stir the vinaigrette into the bean mixture and mix well.
- Serve warm, at room temperature, or chill until serving time.
Nutrition Facts (estimated)
Servings
12
Calories
163
Total fat
4g
Total carbohydrates
24g
Total protein
8g
Sodium
49mg
Cholesterol
0mg
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