The Lebanese Lima Beans Salad
A Recipe of Zero Cholesterol, and 15 g fat per portion only!
This is another one of our dishes that rely on the wide availability of Beans in our land. Delicious and nutritious with all the health benefits the Beans grant us, this dish can be prepared in 20 minutes or less, and could go on your menu as a salad or as a side-dish.
The recipe is simple. The White Lima Beans are cooked and served with their liquid, then savored with a dressing of lemon juice, garlic, dry mint, ground red pepper, salt, and extra-virgin olive oil. We consume it hot with Lebanese Pita Bread.
Another new version adds fresh red pepper, finely chopped. In that case, one tablespoon would be enough.
I always love to share with my readers the health benefits of the main components of my recipes. If you are a first-time visitor, I am including here for you the related graphic of a previous post. Otherwise, here goes a motivating reminder 🙂 :
To Your Health! Enjoy!
Lima Beans Salad
- 4 cups White Lima Beans cooked. You may use beans in cans, and in this case wash them well under running water).
- 2 cups Water
- 2 cloves Garlic pounded
- 1/2 tsp Salt
- 1/2 tsp Ground Red Pepper
- 1/4 tsp Dry Mint
- 5 tbsps Fresh Lemon Juice
- 4 tbsps Olive Oi Extra-Virgin
Over high heat, boil the water then add the Beans and leave them to boil until the Beans soften further and the mixture thickens.
Transfer the Beans with its liquid into a deep serving plate.
In a small bowl, mix well the dressing's ingredients, and pour it all over the Beans. Mix well but gently.
You may drizzle more olive oil if desired.
Serve the salad hot with pita bread.