Prep 2 mins
Cook 0 mins
This simple, refreshing salad has a nice little "bite" from cider vinegar and Dijon mustard, plus it's well-seasoned with sage and a little garlic and onion. Something different for your next barbecue! Prep times includes time to allow flavors to mingle.
- 4 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon dried sage
- 1⁄4 teaspoon black pepper
- 2 1⁄2 cups lima beans, cooked fresh or frozen
- 2 tablespoons minced onions
- 2 large plum tomatoes, seeded and chopped
- Whisk together the vinaigrette ingredients.
- Combine salad ingredients: lima beans, onion and tomatoes.
- Carefully add vinaigrette and stir until well blended.
- Allow flavors to mingle for at least a couple of hours, preferably; also, salad tastes best at room temperature.
This was a winner. It tastes absolutely delicious when at room temperature or cold. Would go really well with bbq. Thanks for posting
That tiny little bit of dijon tang makes this a wonderful salad. I cut the recipe in half easily, and used cherry tomatoes because that's just what I had, so I'm not sure if my proportions were accurate - but I love good tomatoes so tried to use an even amount of tomato and limas. Maybe my sage is a little old, but I didn't find it overwhelming either. In fact, I was tempted to add a tinch more. But I started eating this fresh salad and felt it didn't need anything else. It's just right! Thanks for another winner, EdsGirlAngie!
This disappeared quickly at dinner tonight. With fresh garden vegetables it's irresistible. I used edamame rather than limas.I didn't find the sage overwhelming and added some salt.