Minty Lima Bean Salad, Catalan Twist
Ingredients
- 1¼ pounds lima beans fresh or thawed frozen
- 2 sprigs mint
- ½ cup water
Dressing:
- 1 teaspoon Dijon mustard
- 1 tablespoon sherry vinegar or red wine vinegar
- 2 tablespoons fruity extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 2 teaspoons finely chopped fresh mint
- 2 ounces Serrano ham or prosciutto cut into very thin strips (about ¼ cup)
- ½ small head Boston lettuce about ¼ pound, shredded
- Mint sprigs for garnish
Instructions
- Prepare the beans: Place the lima beans, mint sprigs, and water in a microwave-safe medium bowl.
- Cover and cook on Medium-High for 5 minutes or until the beans are cooked but still firm.
- Alternatively, if using a saucepan, bring the beans, mint sprigs, and water to a boil over high heat.
- Reduce the heat to low and simmer for 10 minutes or until crisp-tender.
- Let the beans cool in the cooking liquid, then drain and discard the mint sprigs.
- Transfer the beans to a medium bowl.
- Make the dressing: In a small bowl, whisk together the Dijon mustard, sherry vinegar or red wine vinegar, extra-virgin olive oil, salt, black pepper, and finely chopped fresh mint.
- Assemble the salad: Add the thinly sliced Serrano ham (or prosciutto) and shredded Boston lettuce to the bowl with the beans.
- Gently fold in the dressing until everything is evenly coated.
- Garnish with mint sprigs and serve the salad at room temperature.
- Enjoy the refreshing flavors of this minty Lima Bean Salad with a Catalan twist!
Notes & Wine Advice
Wine Advice:
A light and fruity Spanish Rosé would complement this salad wonderfully.Nutrition values
Calories: 180 kcal | koolhydraten: 20 g | Eiwitten: 8 g | Vet: 8 g | Suiker: 2 g