Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They’ve usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I’m not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 12-ounce package frozen Fordhook lima beans, thawed
- 3 cups chicken broth
- 1 slice thick-cut bacon
- 1 cup fresh corn kernels (from 2 ears corn)
- 1 cup grape tomatoes, halved lengthwise
- 1 small red bell pepper, diced (about 1 cup)
- 1 small green bell pepper, diced (about 1 cup)
- 1/2 small red onion, thinly sliced (about 1 cup)
- 4 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 1/3 cup sherry vinegar
- 1 tablespoon honey
- 1 teaspoon celery seeds
- 1/3 cup extra-virgin olive oil
Instructions
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef’s knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 297 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 7 mg |
| Sodium | 742 mg |
Reviews
Turned out wonderful
Too much dressing and I used more Lima Beans but other than that followed to the “T”
I just found this recipe on Food Network Miss Brown was making it. I made it today and it so so delicious and I don’t even like Limabeans but going forward this will be my replacement for potato salad. I’m adding it to my evety other week lunch or dinner menu
Outstanding salad and so easy to make. Everyone raved and wanted the recipe, even those who didn’t care for lima means. Real crowd pleaser.
Great recipe. My husband really enjoyed it. I like this recipe because it does not have the fat that it normally would have.
Made the same day I saw on TV, really good