Saturday, July 26, 2008

Easy Peasy Lima Bean Salad

Lima beans seem to always be a miss when going to the restaurant. Either the beans are undercooked and tough or the seasonings are bland. I decided to try my hand at a simple, yet satisfying side dish. If you let this salad macerate for 1 day, the perfume of the dill will infuse further into the beans. The secret to making this recipe wonderful really relies on the freshly ground cumin. Stale cumin powder just won't do.

For this recipe, you'll need:
  • One can of Lima Beans - drained and rinced. It doesn't matter if they are large or small.
  • apple cider vinegar
  • olive oil
  • lemon juice
  • a large pinch full of dry dill or a few tablespoons of chopped fresh dill
  • cumin seed - ground immediately before incorporating into the salad.
  • Season to taste with salt and pepper

Place the beans in a small bowl. Drizzle with apple cider vinegar, olive oil and lemon juice. Sprinkle the spices and season to taste. Combine being careful not to crush the beans while making sure they are being completely coated with the dressing. You can serve right away but the longer you can let it sit in the fridge - up to a day in advance, will infuse the flavor deeper into the beans.

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