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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This comes from a recipe I originally found in a bean cookbook. It took quite a few failures to come up with this winning combination. I hope you enjoy it as much as we do! Ingredients:
1-1/2 cups frozen lima beans |
1 can (15 to 16 ounces) kidney beans, rinsed and drained |
1 package (9 ounces) frozen cut green beans, thawed |
8 ounces fresh mushrooms, sliced |
1 pint cherry tomatoes, halved |
1/4 cup thinly sliced green onions |
dressing: |
2/3 cup lemon juice |
1/3 cup sugar |
1/3 cup olive oil |
1-1/4 teaspoons salt |
3/4 teaspoon italian seasoning |
1/2 teaspoon dried basil |
1/2 teaspoon pepper |
Directions:
1. Cook lima beans according to package directions. Rinse in cold water; drain and place in a medium bowl. Add kidney and green beans, mushrooms, tomatoes and onions. Combine dressing ingredients. Pour over salad; mix gently to coat. Cover and chill for at least 5 hours, stirring occasionally. Yield: 10-12 servings.
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