Lima Bean Salad
Makes 4 servings
1 1/3 cups dry lima beans, presoaked overnight
3 tomatoes, diced
½ bunch Italian parsley, finely chopped
1 small onion, diced
3 green onions, minced
Lemon juice
Olive oil
Garlic
Cumin
Salt
- Drain the soaking water from the lima beans. Put them in a medium pot and cover with plenty of fresh water. Simmer until soft, adding about 2 teaspoons of salt to the pot about halfway through the cooking. (Add more water if it is getting low, as well.) Drain the beans and allow them to cool.
- Mix the lima beans with the tomatoes, parsley, and onions. Season to taste with lemon juice, olive oil, garlic, cumin, and salt.
— Sue, SCD mom
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