Baby lima beans boiled till plump, then tossed with sliced celery and a sweet mustard lemon and dill vinaigrette!

Serves 6-8

10 oz. package frozen baby lima beans

2 c. water

1/2 t. salt

1/3 c. extra virgin olive oil

3 T. white vinegar

1 t. fresh lemon juice

1 T. prepared yellow mustard

1 T. sugar

1/2 t. garlic granules

1/2 t. dried dill weed

salt to taste

1/2 c. thinly sliced celery

Combine frozen lima beans and water to cover in saucepan. Add salt, then cook, uncovered, at a moderate boil for 10 minutes or till soft and plump.

Meanwhile, in a stainless steel or glass bowl combine oil, vinegar, lemon juice, mustard, sugar, garlic and dill weed. Stir briskly with fork or wire whisk till well-blended. Salt to taste.

Drain lima beans well, then cool to room temperature by placing in refrigerator for several minutes. When no longer hot, add to dressing along with celery. Stir to coat, then cover and refrigerate at least 3 hours, stirring occasionally.

Notes: Please do not steam the lima beans; they will become dry and wrinkled. Boiling makes them plump and soft, which is what we want.

Serve with pasta and red sauce dishes, on a buffet or a picnic.

This dressing can also be used over lettuce salads.


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

%d bloggers like this: