After last week’s delicious and filling gluten free and vegan Mexican meals for Cinco de Mayo, we decided to go with a lighter dish today. We found this recipe in Brazil: A Culinary Journey and were instantly intrigued by the combination of veggies and herbs; it sounded absolutely delicious. Once we made it, we were instantly glad that we did, it did not disappoint!
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What intrigued us is that it was made with lima beans, something we don’t use a whole lot in daily cooking. When we think of lima beans we think of the version from our childhood: the soggy, canned variety that were usually mixed with carrots and peas, and plopped on our plates as some sort of afterthought of a side dish. Well this is the fresh, grown-up version of the lima bean and we think you will love it!
Vegan, Gluten-Free Lima Bean Salad
Yield: 12 servings
Thank you! ❤️
*Receipts will come from ISIPP.
- 1 pound lima beans
- 3 tomatoes, peeled and minced
- 3 onions, minced
- 2 green bell peppers, minced
- 3 garlic cloves, minced
- 1 cherry pepper, chopped
- 2 tablespoons chopped fresh parsley
- 5 green onions, chopped
- 2 limes, juiced
- 1/2 cup gluten-free white wine vinegar
- 1 teaspoon sea salt
- 1/4 cup olive oil
Shell the beans, wash and place in a pot with water to cover. Bring to a boil, reduce the heat and simmer for 20 minutes or until the beans are al dente. Drain and let cool. In a large bowl, mix together the tomatoes, onions, bell peppers, garlic, cherry pepper, parsley, green onions, lime juice, vinegar, salt, olive oil, and 2 to 3 tablespoons water. Add the vinaigrette to the beans and mix well.
We paired this salad with some Celestial Seasonings Cool Brew iced tea and it was light and refreshing!
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