Thursday, May 21, 2009

Lima Bean Salad

I made this a couple of days ago. I added more vinager and salt I also used organic sugar.

Nutrition Facts
One serving: (3/4 cup) Calories: 151 Fat: 9 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 165 mg Carbohydrate: 14 g Fiber: 4 g Protein: 4 g Marinated Lima Bean Salad

From The Best of Country Cooking

This salad is one of my family's favorites. It tastes even better the next day, after the lima beans have marinated in the dressing.—Sue Thompson, Chester, Maryland

PREP 10 min.
TOTAL 10 min.

1/3 cup vegetable oil

2 tablespoons red wine vinegar or cider vinegar

2 teaspoons Domino® or C&H® Granulated Pure Cane Sugar

1/2 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon paprika

1/4 teaspoon dried tarragon

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1/8 teaspoon pepper

Dash garlic powder

1 package (16 ounces) frozen baby lima beans, cooked and drained

1/2 cup sliced onions, halved

1/2 cup sliced fresh mushrooms

2 tablespoons diced pimiento

In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour. In a serving bowl, combine the lima beans, onion, mushrooms and pimientos. Add dressing and toss to coat. Cover and refrigerate for 1 hour. Yield: 6-8 servings.

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