Preparing this tasty salad takes me back to my childhood memories.. beautiful summer days in Beirut Lebanon.Great side dish with BBQ.
Jumbo Lima beans are usually dried you must soak in water overnight but if you decided to prepare last minute like me you can prepare without soaking the beans .The ingredients of the salad are cooked cooled Lima beans,chopped parsley,sliced green onions,sliced green garlic,mixed with blended dressing, garlic,lemon juice, olive oil,salt,I added some freshly picked out from my garden basil leaves,mint leaves,oregano leaves with small piece of green garlic, and green onion.The result is amazing very refreshing salad .Enjoy
Ingredients:
2 cups (450g.) Dried Jumbo Lima Beans
1/2 cup finely chopped parsley
1/2 cup sliced green onions
1/4 cup green garlic.(optional)
The dressing:
2 large lemons (1/2 cup lemon juice)
1/2 cup extra virgin olive oil
1 large clove of garlic or if you don’t use the green garlic add 2 garlic cloves.
1 teaspoon coarse sea salt
few pieces of fresh basil leaves (2 tablespoons finely chopped ) optional
few pieces oregano leaves(2 tablespoons finely chopped) optional
few pieces mint leaves (2 tablespoons finely chopped ) optional
1 green onion
1 green garlic (optional)
Preparation:
1.Put 2 cups dried beans in the strainer and wash few seconds under running water.
2.In a pot add water,bring to boil take off the heat add washed Beans keep aside for 30 minutes.
3. Put back the same pot over heat bring to boil,reduce heat to medium-low and cook semi covered for 1 hour .Strain the beans and keep aside to cool.
4.Finely chop parsley,green onions,green garlic .
5.In hand blender add the rest green leaves,mint,basil,oregano,
6.Place cooled cooked Lima beans in a salad bowl, add chopped vegetables and pour the blended dressing on top.Gently mix with spatula, cover and place in fridge at least for 4 hours or overnight.
Serve cold.
Tip:
You can soak the beans overnight in water and next day cook for 1 hour .