Fresh Herb Lima Bean Salad Recipe

Looking for a fresh and flavorful salad that's perfect for warm weather? Look no further than this tasty lima bean salad with fresh herbs! Packed with protein-rich lima beans, crisp veggies, and a variety of fragrant herbs, this salad is both delicious and nutritious. Whether you're serving it as a light lunch or a flavorful side dish, this recipe is sure to please. 

Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "Lima beans sometimes take a bad rap but they are a nice way to change things up if you love using beans in your cooking. They are rich in protein, fiber, vitamins, and minerals and like all fiber-filled foods, they keep you full longer. In the warmer months, my garden is overflowing with fresh herbs and this salad is a perfect way to use them." So, grab a big bowl and get ready to create a salad that's both delicious and nutritious.

To make this recipe, of course we'll need some lima beans. "You can find these in the freezer section of most stores. You can also find them canned which are fine to use, just rinse them well with water to remove all of the added salt," Hahn recommends. Then head to the produce aisle to pick up a red pepper, English cucumber, grape tomatoes, red onion, lemon, cilantro, Italian parsley, fresh dill, and fresh basil. 

"The herbs are important in this salad and make it oh so fresh," Hahn shares. Then for the dressing we'll need olive oil, apple cider vinegar, Dijon mustard, garlic granules, salt, and pepper. "My vinegar of choice is typically apple cider vinegar in salads because of the gut health benefits but you can easily swap that out for red wine vinegar here," Hahn explains.

If you are using frozen lima beans, pour those into a pot with water and boil a few minutes for them to thaw out. Then grab a large cutting board and a chef's knife we've got some chopping to do! Dice the red pepper, cucumber, and red onion. Then slice the grape tomatoes in half and chop the cilantro, parsley, dill, and basil. "To keep any leftover herbs fresh, just put them in a jar of water like you would a bouquet of flowers and store in your fridge," Hahn shares.

The simple dressing for this salad is easy to whip up with just a bowl and a whisk. Pull out a small bowl and combine the olive oil, vinegar, Dijon mustard, lemon juice, salt, garlic granules, and pepper. Stir with a whisk to combine. "If I am making this dressing ahead of time, I usually just use a mason jar with a lid so I can shake and pour it on when I'm ready," Hahn explains.

All of the beautiful colors are coming together in this step as we grab a large bowl and combine the red pepper, cucumber, red onion, tomatoes, cilantro, parsley, dill, and basil. Toss with our zesty Dijon dressing and serve. This salad pairs well with some fresh bread, a bowl of soup, or a sandwich. The salad is best eaten shortly after making it but will be good the next day if kept in a sealed container in the fridge. Get ready to enjoy the taste of summer in every bite!