Description
Lemony Lima Bean Salad is a fresh and vibrant dish featuring tender lima beans combined with crisp vegetables, fresh herbs, and a zesty lemon-olive oil dressing. This no-cook salad is easy to prepare ahead, making it perfect for lunches, picnics, and light summer meals.
Ingredients
Salad Ingredients
- 3 cups cooked lima beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons crumbled feta (optional)
Dressing Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine the salad ingredients: In a large bowl, add the cooked lima beans, halved cherry tomatoes, diced cucumber, finely diced red onion, chopped parsley, and fresh dill. Toss gently to mix the vegetables and herbs evenly.
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper until well emulsified and smooth.
- Dress the salad: Pour the lemon-olive oil dressing over the lima bean mixture. Gently toss the salad to evenly coat all ingredients with the dressing without mashing the beans.
- Add optional feta: If using, crumble the feta cheese over the salad and toss lightly once more to combine without breaking up the feta pieces.
- Chill and marinate: Let the salad rest for 15 to 20 minutes at room temperature so the lima beans can soak up the bright flavors of the dressing, enhancing the overall taste.
- Serve: Serve the lemony lima bean salad chilled or at room temperature as a refreshing side dish or light lunch option.
Notes
- Canned lima beans are a convenient shortcut; be sure to rinse and drain them thoroughly before using to remove excess sodium.
- Add diced bell pepper or celery to the salad for extra crunch and color variation.
- For a vegan version, simply omit the feta cheese to keep the salad plant-based.
- This salad can be made several hours in advance and kept refrigerated to deepen the flavors.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish, Lunch
- Method: No-Cook
- Cuisine: Mediterranean-Inspired, American
