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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Lima beans go upscale in this main-dish salad. Paired with green beans, tomatoes, and bacon, and then dressed with a lemon-basil vinaigrette, the end result is so tasty our Test Kitchens gave it a near-perfect rating. Leave out the bacon for a vegetarian variation. Ingredients:
1/3 cup chopped fresh basil |
1 teaspoon grated lemon rind |
2 tablespoons fresh lemon juice |
1 tablespoon olive oil |
2 1/2 teaspoons dijon mustard |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
4 cups (1-inch) cut green beans (about 1 pound) |
1 1/2 cups chopped plum tomato |
1 (10-ounce) package frozen baby lima beans, cooked and drained |
4 low-fat bacon slices, cooked and crumbled (drained) |
Directions:
1. Combine first 9 ingredients in a bowl; stir with a whisk.
2. Steam the green beans, covered, for 8 minutes or until tender. Combine green beans, tomato, and lima beans in a large bowl. Pour basil mixture over bean mixture, and toss well. Sprinkle with bacon.
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