Zesty Lima Bean & Tomato Salad

EdsGirlAngie's Note:

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.

• Total Time: 2 mins
• Prep Time: 2 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

The Vinaigrette

• 4 tablespoons cider vinegar
• 2 tablespoons vegetable oil
• 1 clove garlic , minced
• 1 teaspoon Dijon mustard
• ½ teaspoon dried sage
• ¼ teaspoon black pepper

The Salad

• 2 ½ cups lima beans , cooked fresh or frozen
• 2 tablespoons minced onions
• 2 large plum tomatoes , seeded and chopped

Directions:

1. Whisk together the vinaigrette ingredients.
2. Combine salad ingredients: lima beans, onion and tomatoes.
3. Carefully add vinaigrette and stir until well blended.
4. Allow flavors to mingle for at least a couple of hours, preferably; also, salad tastes best at room temperature.

Reviews

[Chef #1044093]

This was a winner. It tastes absolutely delicious when at room temperature or cold. Would go really well with bbq. Thanks for posting

[yogi]

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!

[sugarpea]

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.