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5 from 2 votes

Lemony Lima Bean Summer Salad

Prep Time5 mins
Total Time5 mins
Servings: 4 side servings
Author: Basil and Bubbly


  • 2 cups fresh lima beans or 1 10 oz package of frozen lima beans , cooked & chilled
  • Juice from one large lemon ~ 1/4 cup
  • 1/4 cup olive oil
  • 2 Tablespoons basil chiffonade
  • Fresh cracked pepper to taste
  • Coarse Salt to taste
  • 2 Tablespoons Pecorino Romano freshly grated


  • 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 and chilled lima beans, and toss lightly to combine. If you beat up the basil too much it will bruise and look sad, which is exactly what I did.  You don't want to serve bruised basil to guests.  So embarrassing.
  • Top with Pecorino Romano cheese and a twist of lemon, if you're feeling fancy.
  • Serve immediately!