Recipe by mary winecoff
This salad is cooked but should be served at room temperature. To cut back on cooking time you can use canned or frozen lima beans. Posted for ZWT4.
Top Review by cm2530
This is a shockingly good salad! Hearty enough for a meal in itself, but also works as an accompaniment to a light meal. I made a few modifications - two cans of white beans (seriously, who cooks their own lima beans), olive oil, and dried thyme + rosemary. Absolutely delicious, and with red onions on the side, it was a massive hit with the kids which was unexpected. Highly recommended. One note: the recipe says it serves six, and I am not one for precise measurements - but it made a TON of food. Definitely way more than six. I used it as a side dish for 9 people and still had a ton of leftovers.
- 2 cups lima beans
- 3 1⁄2 teaspoons salt
- 1 1⁄2 lbs ham, cut into 1/2 inch dice
- 1 cup corn oil
- 1⁄3 cup maple syrup
- 1⁄3 cup cider vinegar
- 3 tablespoons fresh thyme, finely minced
- 5 medium carrots, peeled and sliced thin
- freshly ground black pepper
- 1 head red-leaf lettuce, separated into leaves, washed and patted dry
- 1 medium red onion, peeled and sliced into rings
Directions See How It's Made
- In a large bowl, combine the beans with cold water to cover them by at least three inches. Soak overnight. Drain the beans and transfer them to a large, heavy pot. Add fresh cold water to cover by at least three inches, set over medium heat, and bring to a boil. Lower the heat and simmer, uncovered, stirring once or twice, for 25 minutes. Stir in 2 teaspoons of the salt and continue to cook gently until the beans are just tender, 15 to 25 minutes longer. Drain and transfer to a bowl.
- In a large skillet over medium heat combine the ham and 3 tablespoons of the corn oil.
- Cook, tossing and stirring often, until the ham is crisp and brown, 6 to 8 minutes. With a slotted spoon, transfer the ham to the bowl with the beans. do not clean the pan.
- Set the skillet over hight heat and stir in the maple syrup, cider vinegar and the remaining corn oil. Bring to a boil, stirring and scraping to dissolve any browned bits from the bottom of the skillet. Stir in the thyme, boil 1 minutes and pour the hot dressing over the ham and beans. Add the carrots and stir. Season with the remaining salt and a generous grind of black pepper and stir again. Cool to room temperature, cover and refrigerate for several hours or overnight.
- Bring the salad to return to room temperature. Adjust the seasoning. Serve on lettuce leaves and top with red onion.