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The Colorful Plate
Salads and Soups

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Bean Salad

 Submitted by: Carolyn Beelner
Cancer Information Service
Source: A friend

2 10-ounce packages frozen lima beans 2 Tablespoons olive oil
1 cup Vidalia onion (or red onion) chopped fine 1 clove garlic, minced
1 cup cherry tomatoes cut in half 2 Tablespoon fresh basil, minced
1/4 cup wine vinegar 1/4 teaspoon black pepper
  1. Cook lima beans in water for 4-5 minutes. Drain, rinse and cool. Transfer to a bowl, add onions and tomatoes. Toss gently.
  2. In a jar with a lid, place vinegar, oil, garlic, basil, and pepper. Shake vigorously. Or place garlic, basil, pepper and vinegar in the bowl of a food processor. Drizzle the olive oil in through the spout very slowly. Pour over the vegetables and toss to combine.
  3. Marinate at least 1 hour before serving.

Serves: 8 Nutrition Facts

Calories: 283 Saturated Fat: 0.6 gm
Carbohydrate: 48 gm Fiber: 14 gm
Cholesterol: 0 mg Protein: 16 gm
Fat: 4 gm Sodium: 15 mg

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Last modification date: Mon Aug 7 13:10:18 2006
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