Try this Lima Bean Salad recipe, or contribute your own.
Suggest a better descriptionDrain soaked lima beans. Wash. Cover with fresh water & cook until soft, about 45 to 60 minutes, depending on the age of the bean. Drain, reserving the stock for soups later. Combine lima beans & tomatoes in a serving bowl. Whisk together the remaining ingredients, except the parsley. Toss the dressing with the beans & tomatoes. Chill. Garnish with parsley before serving. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 16 | ||
Calories from Fat: 12 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 7.8mg | 0 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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