Description
A refreshing summer salad featuring vibrant lima beans, zesty lemon, and creamy Pecorino Romano, perfect for warm days and gatherings.
Ingredients
Scale
- 32 ounces frozen lima beans
- 1/2 cup lemon juice (freshly squeezed)
- 1/2 cup olive oil
- 1/4 tablespoon basil (thinly sliced)
- 1/2 cup Pecorino Romano (freshly grated)
- Fresh cracked pepper (to taste)
- Coarse salt (to taste)
Instructions
- Cook the lima beans according to the package instructions.
- Chill them in the fridge if you have time; otherwise, add 1 cup of ice to the cooked, drained beans to cool them off while you make the dressing.
- Whisk the lemon juice in a small bowl.
- Drizzle in the olive oil while continuing to whisk to create an emulsion.
- Add the pepper and salt to the mixture and whisk to combine.
- Toss lightly the basil, 1/4 cup of grated cheese, and chilled, drained lima beans together.
- Top with the remaining 1/4 cup of Pecorino Romano cheese and a twist of lemon, if desired.
Notes
Serve chilled for the best flavor and texture. Avoid bruising the basil while tossing ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 10mg