Nature's Garden Express Lima Bean Salad Recipe

Looking for a fun and different way to enjoy your veggies? Check out recipes from Nature's Garden Express for ideas on how to make tasty and unique dishes, like this Lima Bean Salad!

Make this recipe ahead of time and allow to chill before serving for a refreshing and satisfying dish!
Lima Bean Salad

1 package Sunny Creek Farms Lima Beans
1 ½ cups tomatoes, cut into bite sized chunks
¼ cup red onion, diced
½ cup Capra Gia feta cheese
¼ cup fresh parsley, chopped
½ cup Basic White Balsamic Dressing, recipe below
salt and pepper

Place Lima beans in a sauce pot, cover with water, season with salt, and heat to a boil. Cook the beans for 10-15 minutes until al dente. Drain the beans and plunge into an ice bath to cool. Drain the beans and reserve. Meanwhile, prepare the tomatoes and onions and place into a mixing bowl. Add the Lima beans and toss in the dressing. If serving immediately, toss in the parsley and feta and mix well. Adjust the amount of dressing to taste and season with salt and pepper. If serving later, mix in the cold cheese and parsley right before you eat. Enjoy!

Basic White Balsamic Vinaigrette
¼ cup white balsamic vinegar
¾ cup extra virgin olive oil
1 tsp Dijon mustard
½ tbl Hometown Honey
½ tsp each salt and pepper (plus more to taste)

Whisk together the vinegar, mustard, honey, salt, and pepper. Slowly add oil in a steady stream, mixing it into the vinegar mixture constantly. Use immediately or pour into a container and cover. Will keep refrigerated for 7 days.
1 package Sunny Creek Farms Lima Beans1 ½ cups tomatoes, cut into bite sized chunks¼ cup red onion, diced½ cup Capra Gia feta cheese¼ cup fresh parsley, chopped½ cup Basic White Balsamic Dressing, recipe belowsalt and pepper
Place Lima beans in a sauce pot, cover with water, season with salt, and heat to a boil. Cook the beans for 10-15 minutes until al dente. Drain the beans and plunge into an ice bath to cool. Drain the beans and reserve. Meanwhile, prepare the tomatoes and onions and place into a mixing bowl. Add the Lima beans and toss in the dressing. If serving immediately, toss in the parsley and feta and mix well. Adjust the amount of dressing to taste and season with salt and pepper. If serving later, mix in the cold cheese and parsley right before you eat. Enjoy!
Basic White Balsamic Vinaigrette¼ cup white balsamic vinegar¾ cup extra virgin olive oil1 tsp Dijon mustard½ tbl Hometown Honey ½ tsp each salt and pepper (plus more to taste)
Whisk together the vinegar, mustard, honey, salt, and pepper. Slowly add oil in a steady stream, mixing it into the vinegar mixture constantly. Use immediately or pour into a container and cover. Will keep refrigerated for 7 days.