Title: White Bean Salad
Categories: Russian Salad Vegetable
Yield: 12 Servings
| 1 | lb | Baby lima beans,dried |
| 6 | c | Water |
| 1 | | Bay leaf |
| 3/4 | ts | Leaf thyme,crumbled |
| 3/4 | ts | Red pepper flakes |
| 1/2 | c | Olive oil |
| 1 | ts | Lemon rind,grated |
| 1/2 | c | Lemon juice,fresh |
| 2 | | Garlic cloves |
| 1/2 | c | Dill,fresh |
| 1/2 | c | Parsley leaves |
| 1 1/2 | ts | Salt |
| 2 | | Eggs,hard-cooked |
| 1 | c | Black 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.