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!
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
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- 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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