Lima Bean Salad with Sumac Spice

Earthy lima beans are the beginning of so many good plant-based meals in lots of nations, and they’re equally wholesome and scrumptious in your individual kitchen, too. I’ve loved lima beans everywhere in the Mediterranean, in salads, simmered bean dishes, and soups. A bag of enormous lima beans from a neighborhood farmer in my neighborhood actually acquired me fascinated about these fabulous Mediterranean flavors—sumac, peppers, basil, garlic, capers, olive oil, lemons. And people are the flavors that I combine into this straightforward, rustic Lima Bean Salad with Sumac Spice recipe. You don’t need to get lima beans out of your native farmer, as yow will discover them in most supermarkets and on-line. Make up a batch of this lima bean salad in your subsequent potluck or get together—it’s even higher the subsequent day. This lima beans recipe can also be nice for meal prep, or a hearty protein-rich salad that you could serve with vegetable soup and a bit of rustic complete grain bread. A consolation meals meal made in heaven! Simply soak the beans in a single day, then cook dinner them up, cool them, and mix with a couple of easy components to create this masterpiece of a salad. It solely contains 7 components, not together with pantry staples.

Right here’s all it is advisable to make this wholesome, hearty salad.

Lima Bean Salad with Sumac Spice

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Writer: The Plant-Powered Dietitian
Complete Time: 9 hours (together with soaking time)
Yield: 12 servings 1x
Weight loss program: Vegan

Description

This easy, rustic, fully plant-based, gluten-free Lima Bean Salad with Sumac Spice showcases lovely Mediterranean flavors, together with lima beans, sumac, peppers, basil, garlic, capers, olive oil, and lemons.

Lima Beans:

Salad:

1 bell pepper, coarsely diced
1/2 small purple onion, sliced
1/4 cup chopped parsley or mint leaves
2 tablespoons capers, rinsed, drained

French dressing:

Directions

Put together lima beans by soaking them in a single day in water. Rinse and drain off soaking water, and place beans in a cooking pot. Add 6 cups recent water, cowl, and cook dinner over medium warmth, stirring sometimes for about 1 hour and quarter-hour, till beans are tender but agency. They shouldn’t be mushy. Take away beans from warmth, drain off any remaining liquid, and funky (could serve heat) barely.
Combine beans, with bell pepper, onion, basil, and capers in a big bowl.
Combine French dressing in a small dish by whisking collectively olive oil, lemon juice, sea salt, black pepper, garlic, and sumac.
Stir French dressing into bean combination and blend properly to distribute components.
Serve heat, room temperature, or chill till serving time.