Recipes
Salads

5 cups cooked baby lima beans (1 3/4 cups dry makes about 5 cups cooked)
1/3 cup parsley, finely chopped
Garlic Herb Dressing (recipe follows) or 1/2 cup bottled garlic-herb vinaigrette

Garlic Herb Dressing:
3 Tbsp. olive oil
3 Tbsp. red wine vinegar
2 Tbsp. green onion, chopped
3–4 cloves garlic, minced or pressed
1 Tbsp. fresh tarragon, minced or 1 tsp. dried
1/2 tsp. honey
1/2 tsp. salt
1/8 tsp. ground nutmeg

• In a large bowl combine beans, parsley, and Garlic Herb Dressing**; mix well.

• Let stand at room temperature one hour before serving.
• Or, refrigerate up to 6 hours, bring to room temperature before serving. Refrigerate leftovers.

**Garlic Herb Dressing: In a small bowl or shaker jar combine all ingredients and mix well. Makes 4-6 servings.

This is an official 5 A Day recipe.
Recipe provided by the California Dry Bean Advisory Board.
Nutritional Analysis Per Serving: Calories, 297; Fat, 9g; Cholesterol, 0mg; Fiber, 13 g; Sodium, 242 mg; percent calories from fat, 27%.