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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (214g) Recipe makes 4 servings |
||
| Calories 183 | ||
| Calories from Fat 66 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.4g | 11% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 407mg | 16% | |
| Potassium 540mg | 15% | |
| Total Carbohydrate 23.0g | 7% | |
| Dietary Fiber 6.2g | 24% | |
| Sugars 1.1g | ||
| Protein 6.8g | 13% | |
Ingredients
The Vinaigrette
- 4 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried sage
- 1/4 teaspoon black pepper
The Salad
- 2 1/2 cups lima beans, cooked fresh or frozen
- 2 tablespoons minced onions
- 2 large plum tomatoes, seeded and chopped
Directions
1
Whisk together the vinaigrette ingredients.2
Combine salad ingredients: lima beans, onion and tomatoes.3
Carefully add vinaigrette and stir until well blended.4
Allow flavors to mingle for at least a couple of hours, preferably; also, salad tastes best at room temperature.
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- Course > Salads
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- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Beans
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Technique > No Cook
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Seasonal > Summer
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: yogi
On Feb 21, 2006
That tiny little bit of dijon tang makes this a wonderful salad. I cut the recipe in half easily, and used cherry tomatoes because that's just what I had, so I'm not sure if my proportions were accurate - but I love good tomatoes so tried to use an even amount of tomato and limas. Maybe my sage is a little old, but I didn't find it overwhelming either. In fact, I was tempted to add a tinch more. But I started eating this fresh salad and felt it didn't need anything else. It's just right! Thanks for another winner, EdsGirlAngie!
From: sugarpea
On Sep 1, 2005
This disappeared quickly at dinner tonight. With fresh garden vegetables it's irresistible. I used edamame rather than limas.I didn't find the sage overwhelming and added some salt.
From: Iggy
On Jul 17, 2004
I chose this recipe because it was easy to make and light to eat. I thought the sage taste was too strong, so the second time I medit it I reduced the sage to just a dash, then I carmelized the onions in lime juice and reduced the cider vinegar to 2 tablespoons and added 1 and a half tabelspoons of fresh lime juice instead. I also added a light dusting of salt, pepper, and some mixed spices.
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