Lima Bean Salad with Sumac Spice


Earthy lima beans are the beginning of so many good plant-based meals in lots of international locations, and they’re equally wholesome and scrumptious in your individual kitchen, too. I’ve loved lima beans everywhere in the Mediterranean, in salads, simmered bean dishes, and soups. A bag of huge lima beans from a neighborhood farmer in my group actually acquired me excited about these fabulous Mediterranean flavors—sumac, peppers, basil, garlic, capers, olive oil, lemons. And people are the flavors that I combine into this easy, rustic Lima Bean Salad with Sumac Spice recipe. You don’t need to get lima beans out of your native farmer, as you could find them in most supermarkets and on-line. Make up a batch of this lima bean salad to your subsequent potluck or celebration—it’s even higher the following day. This lima beans recipe can be nice for meal prep, or a hearty protein-rich salad you can serve with vegetable soup and a bit of rustic complete grain bread. A consolation meals meal made in heaven! Simply soak the beans in a single day, then cook dinner them up, cool them, and mix with just a few easy elements to create this masterpiece of a salad. It solely contains 7 elements, not together with pantry staples.

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Lima Bean Salad with Sumac Spice



  • Writer:
    The Plant-Powered Dietitian


  • Complete Time:
    9 hours (together with soaking time)


  • Yield:
    12 servings 1x


  • Weight loss program:
    Vegan

Description

This easy, rustic, utterly plant-based, gluten-free Lima Bean Salad with Sumac Spice showcases stunning Mediterranean flavors, together with lima beans, sumac, peppers, basil, garlic, capers, olive oil, and lemons.


Lima Beans: 

Salad:

  • 1 bell pepper, coarsely diced
  • 1/2 small crimson onion, sliced
  • 1/4 cup chopped parsley or mint leaves
  • 2 tablespoons capers, rinsed, drained

French dressing:


Directions

  1. Put together lima beans by soaking them in a single day in water. Rinse and drain off soaking water, and place beans in a cooking pot. Add 6 cups recent water, cowl, and cook dinner over medium warmth, stirring sometimes for about 1 hour and quarter-hour, till beans are tender but agency. They shouldn’t be mushy. Take away beans from warmth, drain off any remaining liquid, and funky (could serve heat) barely.
  2. Combine beans, with bell pepper, onion, basil, and capers in a big bowl.
  3. Combine French dressing in a small dish by whisking collectively olive oil, lemon juice, sea salt, black pepper, garlic, and sumac.
  4. Stir French dressing into bean combination and blend properly to distribute elements.
  5. Serve heat, room temperature, or chill till serving time.

Notes

Could use 2 cans of drained lima beans as an alternative of dried beans in step 1.

  • Prep Time: quarter-hour
  • Prepare dinner Time: 1 hour quarter-hour
  • Class: Salad
  • Delicacies: Mediterranean, American

Vitamin

  • Serving Measurement: 1 serving
  • Energy: 163
  • Sugar: 5 g
  • Sodium: 49 mg
  • Fats: 4 g
  • Saturated Fats: 1 g
  • Carbohydrates: 24 g
  • Fiber: 7 g
  • Protein: 8 g
  • Ldl cholesterol: 0 mg

For different plant-based bean salad recipes, take a look at the next:

Greek Butter Bean Salad
Provencal Bean Salad
Wax Bean Cherry Tomato Salad
Potato, Bean and Olive Salad
Mediterranean White Bean Salad with Persimmons
Jack O Lantern Stuffed Peppers with Spicy Kidney Bean Salad

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