Mediterranean Lima Bean Salad with Cumin

Description

Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices.

• Contributed by Healthy Recipes for diabetic Friends Y-Group
• Source: Eating Well Diabetes Cookbook
• Formatted by Chupa Babi in MC: 07.14.07
• Active time: 20 minutes | Total time: 1 hour
• Makes about 1½ cups

Ingredients

• 1 x 10-ounce package frozen lima beans
• 4 cloves garlic, crushed and peeled
• ¼ teaspoon crushed red pepper
• 2 tablespoons extra-virgin olive oil
• 4 teaspoons lemon juice
• 1 teaspoon ground cumin
• ½ teaspoon salt, or to taste
• freshly ground pepper to taste
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh dill

Procedures

1. Bring a large saucepan of lightly salted water to a boil.
2. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes.
3. Remove from heat and let cool in the liquid.
4. Drain the beans and garlic.
5. Transfer to a food processor.
6. Add oil, lemon juice, cumin, salt and pepper; process until smooth.
7. Scrape into a bowl, stir in mint, cilantro and dill.

Notes

• You can substitute frozen edamame beans for the limas in Step 2; cook according to package directions.
• Make ahead tip: Cover and refrigerate for up to 4 days or freeze for up to 6 months.

Nutritional information

Per 1 tablespoon serving:

• 25 calories | 1 g fat (0 g sat, 1 g mono) | 0 mg cholesterol | 3 g carbohydrate | 1 g protein | 1 g fiber | 56 mg sodium.
• Carbohydrate Servings: 0
• Exchanges: Free food