Lima Bean Salad with Sumac Spice

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April 1, 2024

Earthy lima beans are the beginning of so many good plant-based meals in lots of international locations, and they’re equally wholesome and scrumptious in your personal kitchen, too. I’ve loved lima beans all around the Mediterranean, in salads, simmered bean dishes, and soups. A bag of huge lima beans from an area farmer in my neighborhood actually bought me enthusiastic about these fabulous Mediterranean flavors—sumac, peppers, basil, garlic, capers, olive oil, lemons. And people are the flavors that I combine into this easy, rustic Lima Bean Salad with Sumac Spice recipe. You don’t must get lima beans out of your native farmer, as yow will discover them in most supermarkets and on-line. Make up a batch of this lima bean salad on your subsequent potluck or occasion—it’s even higher the subsequent day. This lima beans recipe can be nice for meal prep, or a hearty protein-rich salad you can serve with vegetable soup and a chunk of rustic entire grain bread. A consolation meals meal made in heaven! Simply soak the beans in a single day, then prepare dinner them up, cool them, and mix with a couple of easy substances to create this masterpiece of a salad. It solely contains 7 substances, not together with pantry staples.

Lima Bean Salad with Sumac Spice

Creator: The Plant-Powered Dietitian
Complete Time: 9 hours (together with soaking time)
Yield: 12 servings 1x
Eating regimen: Vegan

Description

This straightforward, rustic, fully plant-based, gluten-free Lima Bean Salad with Sumac Spice showcases lovely Mediterranean flavors, together with lima beans, sumac, peppers, basil, garlic, capers, olive oil, and lemons.

Lima Beans:

Salad:

1 bell pepper, coarsely diced
1/2 small crimson onion, sliced
1/4 cup chopped parsley or mint leaves
2 tablespoons capers, rinsed, drained

French dressing:

Directions

Put together lima beans by soaking them in a single day in water. Rinse and drain off soaking water, and place beans in a cooking pot. Add 6 cups recent water, cowl, and prepare dinner over medium warmth, stirring sometimes for about 1 hour and quarter-hour, till beans are tender but agency. They shouldn’t be mushy. Take away beans from warmth, drain off any remaining liquid, and funky (could serve heat) barely.
Combine beans, with bell pepper, onion, basil, and capers in a big bowl.
Combine French dressing in a small dish by whisking collectively olive oil, lemon juice, sea salt, black pepper, garlic, and sumac.
Stir French dressing into bean combination and blend nicely to distribute substances.
Serve heat, room temperature, or chill till serving time.