Lima Bean and Spinach Salad (Armenia)

Talk about exotic! Healthy and loaded with flavor. I pulled this off of the World Hearth Circle of International Cooking website (recipes.wuzzle.org) a year or two ago and just finally got around to making it; what a revelation! Some folks may find the amount of cayenne a little overwhelming and may want to cut back a tad, but that's a personal thing. Prep time does not include 1 hour of chilling prior to serving.

• Ready In: 10 mins
• Serves: 6-8

Ingredients

• 10  ounces frozen baby lima beans, cooked and cooled
• 1⁄3 cup olive oil
• 5  ounces spinach, torn
• 1  cup walnuts
• 3  garlic cloves, minced
• 3  tablespoons red wine vinegar
• 1⁄4 cup parsley, finely chopped
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon  ground red pepper
• 1  lemon, juice of
•  salt, to taste
•  pepper, to taste

Directions

1. Toss beans with olive oil in salad bowl; set aside.
2. In food processor, combine walnuts, garlic and vinegar until smooth.
3. Combine all ingredients.
4. Cover, chill 1 hour. Serve.