Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups dried large lima beans
  • 1 cup diced English cucumber
  • 1 cup diced tomatoes
  • 1 cup thinly sliced red bell pepper
  • 1 cup thinly sliced red onion
  • 1/2 cup cilantro (minced)
  • 4 garlic cloves (mashed)
  • 2 teaspoons salt
  • 1/4 cup freshly squeezed lemon juice
  • 4 teaspoons sherry vinegar
  • 2 teaspoons whole grain Dijon mustard
  • 1/3 cup extra virgin olive oil
  • freshly ground black pepper

Instruction

  • Rinse and sort the lima beans and place in a medium saucepan. Cover with about 3 cups hot water and bring to a boil over medium heat. Let it boil for 2 minutes, then remove from heat, cover and let it sit for 1 hour. Drain, then add about 4 cups of hot water. Let it come to a boil again, then lower heat to a simmer. Simmer for about 45 minutes partially covered, or until the beans are cooked (do not overcook, as it will be mushy). Drain and set aside.
  • In a large bowl, combine the drained and cooled lima beans with the cucumber, tomato, red bell pepper, red onion, and cilantro. In a small bowl, mash together the garlic and salt. Whisk in the lemon juice, mustard, vinegar and olive oil. Season to taste with pepper. Toss the dressing into the lima beans and vegetables. Let it sit for at least an hour in the refrigerator. Give it one final toss before serving.