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    Home » Lemony Lima Bean Summer Salad

    September 1, 2014 Basil

    Lemony Lima Bean Summer Salad

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    One of the things I love about cooking is that recipes are fairly malleable.  Even as I post this recipe, I know that some readers will add more or less lemon, some will trade Thyme for Basil, and others might swap Arugula for Lima Beans ( I've done it; it's awesome.)

    Jump to Recipe
    lima bean salad

    That's one of the things I love about this recipe.  I often have all of the ingredients on hand, and it's very easy to substitute with something new if I have an excess of fresh spinach left over from last night's dinner or want use one of those gourmet salts I bought but never quite know what to do with.

    butter bean salad

    In other words, this is no tuna casserole!  It is refreshing, but filling, and your quality ingredients will shine in it.  Even with using the highest quality olive oil, pepper, salt, etc. this dish is dirt cheap, which makes it an all-around winner in my book.

    lima bean salad

    I also have two versions for preparing this recipe.  There is the "serving for company version", which is listed below, but when making this for myself and my husband as a quick side dish to go with some grilled meat at dinner, I often just toss everything into the bowl at the same time and call it a day.

    chilled lima bean salad

    So feel free to have fun with the ingredients and methods in this recipe, but remember to keep it fresh!

    If you like this lima bean salad recipe, you might also like:

    • Grilled Zucchini and Squash
    • Grilled Broccoli
    • Corn and Tomato Salad
    lima bean salad

    Lemony Lima Bean Summer Salad

    A bright, lemony lima bean salad that is perfect to serve with grilled meats.
    5 from 2 votes
    Print Pin Rate
    Course: Side
    Cuisine: American
    Keyword: bbq sides, butter bean salad, lima bean salad
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 4 side servings
    Author: Marianne

    Ingredients

    • 32 ounces frozen lima beans
    • ½ cup lemon juice freshly squeezed
    • ½ cup olive oil
    • ¼ Tablespoons basil thinly sliced
    • ½ cup Pecorino Romano freshly grated
    • Fresh cracked pepper to taste
    • Coarse Salt to taste

    Instructions

    • Cook the lima beans according to the package instructions. If you have time, chill them in the fridge. If not, add 1 cup of ice to the cooked, drained beans and let it melt/cool them off while you make the dressing.
    • In a small bowl, begin whisking the lemon juice.  As you continue whisking, slowly drizzle in the olive oil to create an emulsion.  ( Emulsion is just a fancy word for "everything is combined and there are no weird globs of oil free-floating in the mixture ").
      Add the pepper and salt to the mixture, whisk to combine.
    • Add the basil, ¼ cup of grated cheese, and chilled, drained lima beans, and toss lightly to combine. If you beat up the basil too much it will bruise and look sad, so be careful with your tossing.
    • Top with the remaining ¼ cup of Pecorino Romano cheese and a twist of lemon, if you're feeling fancy.
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
    Lima Bean Salad
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    1. The Best Lima Bean Salad Recipes says:
      July 17, 2022 at 6:58 pm

      […] Lima Bean Salad With Lemon – Basil and Bubbly […]

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    Heyyyyyyy!

    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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