Directions:
- Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.
- Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 339.61 Kcal (1422 kJ) | ||
| Calories from fat | 120.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.42g | 21% | |
|---|---|---|---|
| Cholesterol | 44.44mg | 15% | |
| Sodium | 788.08mg | 33% | |
| Potassium | 376.51mg | 8% | |
| Total Carbs | 24.18g | 8% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 26.12g | 52% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 37.7mg | 209% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 123.44 Kcal (517 kJ) | ||
| Calories from fat | 43.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.88g | 21% | |
|---|---|---|---|
| Cholesterol | 16.15mg | 15% | |
| Sodium | 286.45mg | 33% | |
| Potassium | 136.85mg | 8% | |
| Total Carbs | 8.79g | 8% | |
| Sugars | 0.88g | 10% | |
| Dietary Fiber | 2.17g | 24% | |
| Protein | 9.49g | 52% | |
| Vitamin C | 7.2mg | 33% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 13.7mg | 209% | |
| Calcium | 17.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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