Feed Me That logoWhere dinner gets done
previousnext


Title: White Bean Salad
Categories: Russian Salad Vegetable
Yield: 12 Servings

1lbBaby lima beans,dried
6cWater
1 Bay leaf
3/4tsLeaf thyme,crumbled
3/4tsRed pepper flakes
1/2cOlive oil
1tsLemon rind,grated
1/2cLemon juice,fresh
2 Garlic cloves
1/2cDill,fresh
1/2cParsley leaves
1 1/2tsSalt
2 Eggs,hard-cooked
1cBlack olives,chopped
3 Green onion,sliced

1. Soak beans overnight, or quick-soak according to package directions. Drain. Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead and refrigerated.) 2. Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor. Whirl just until smooth. Toss with beans. Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day. 3. Separate hard-cooked egg yolks and whites, and press through sieve. Garnish top of beans with chopped olives, green onions and sieved eggs. Serve cold.

previousnext