Baby Lima Bean Salad – Vinaigrette Recipe
Whenever we decide to change our eating habits, we search for new recipes to expand our culinary horizons.
Today I prepared this very nutritious and high-protein Baby Lima Bean Vinaigrette salad, which fits perfectly in the Fat Smash Diet menu I am currently following.
You can use Flax Seeds or the Trilogy Health Seeds, listed in the ingredients of this recipe.
This salad makes a healthful snack or a light lunch served on a bed of lettuce with the addition of nuts, tomato wedges, or shredded carrots.
This recipe yields 2.5 cups of salad or 5 servings.
Baby Lima Bean Salad – Vinaigrette Recipe
Ingredients
- 1 cup dry Baby Lima Beans (I used Goya brand. May use already cooked canned Lima beans)
- 2 cups water
- 1/2 Red Pepper, seeded and diced
- 1/2 red and sweet onion, chopped
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- 1/2 cucumber, diced
- 2 Tbs. vinegar
- 1 Tbs. soy sauce
- 2 Tbs. virgin olive oil
- 1 Tbs. Fax seed oil
- 2 Tbs. Flax seed, or Trilogy mixed seeds (optional)
- 1 tsp. Italian seasoning
- Salt and black pepper to taste
Instructions
- Soak the beans covered in water for few hours or overnight, then drain.
- Place the soaked beans in a medium saucepan filled with 2 cups of water. Bring to boil, lower the heat the cook until tender. May add more hot water if needed to cook them longer.
- Drain water and set the beans aside to cool off.
- In a medium bowl toss the beans with the chopped vegetables.
- Add the remaining ingredients and incorporate into the salad.
- Chill for few hours, before serving, to let the spices flavor the beans and veggies.