Christmas Lima Bean Salad
This colorful Christmas lima beans salad is a delightful combination of hearty beans, fresh vegetables, and a zesty herb vinaigrette. The beans are cooked to tender perfection with aromatic herbs, then tossed in a flavorful dressing made with red wine vinegar, olive oil, and an array of fresh herbs. The addition of finely diced red onion, carrot, and celery gives this dish a wonderful crunch and sweetness. The salad is a perfect balance of flavors and textures, making it a refreshing and satisfying side dish to enjoy on its own or alongside your favorite main course.
— Constant Cookbook
Ingredients
- 2 cup dried Christmas lima beans, picked over, rinsed, soaked and drained
- 1/2 small yellow onion
- 1 carrot, cut in half crosswise
- 1 celery stalk, cut in half crosswise
- 1 fresh thyme sprig
- 1 bay leaf
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/4 cup chopped mixed fresh herbs, such as parsley, chives, tarragon, chervil, marjoram and oregano
- 1/3 cup finely diced red onion
- 1/3 cup finely diced carrot
- 1/3 cup finely diced celery
- Fresh lemon juice, to taste
Instructions
- Place the beans in a large pot and add water to cover by 2 inches. Add the yellow onion, carrot and celery pieces, thyme sprig and bay leaf. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper, then drain the beans. Remove and discard the yellow onion, carrot, celery, thyme sprig and bay leaf. Transfer the beans to a bowl.
- Meanwhile, in a small bowl, whisk together the vinegar, olive oil and chopped herbs. Season the vinaigrette with salt and pepper.
- Add the vinaigrette, diced red onion, carrot and celery to the beans and stir to combine. Refrigerate for 1 hour, stirring occasionally to evenly distribute the vinaigrette. Just before serving, adjust the seasonings with salt and pepper and stir in lemon juice. Serve chilled or at room temperature. Serves 4 to 6.
- Williams-Sonoma Kitchen.
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