I have to confess that my favorite thing about summer is that cooking becomes so easy, among other reasons because recipes are simpler. Take for example his giant lima bean salad: It's an excellent source of carbohydrates, fiber, energy, and flavor. I love cooking with these legumes because they are nutritional powerhouses that deliver tons of fiber and protein for pennies. Dried or canned, they make filling additions to soups and salads.
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You can make this salad a couple of days in advance–the more time you leave it in the refrigerator, the better it will taste, trust me! It's perfect for picnic day and also for a day at the beach.
Cold giant lima bean salad
Makes 8 portions
Ingredients
3 cans of giant lima bean
1/2 yellow bell pepper finely chopped
1/2 red bell pepper finely chopped
1 medium onion, finely chopped
1 garlic clove minced
1/2 cup of olive oil
1/4 cup of apple vinegar
1/4 cup of water
3 Tbs. of fresh parsley chopped
Salt
Fresh finely ground white pepper
Preparation
In a bowl, whisk the oil and vinegar to emulsify them. Add the water and mix well.
Add the chopped onion, pepper, garlic, parsley, salt and white pepper to the vinaigrette.
Put the beans in a salad bowl and season with the vinaigrette. Cover and refrigerate overnight.
Serve cold.
Check out more of my recipes on my cooking blog.
Image via Enriqueta Lemoine
