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Lima Bean Salad / Gigantes Salata...

 


Legumes of all kinds are eaten during the Lent season. This is a delicious variation for Limas.

Ingredients:  
1 lb. dry Lima beans salt and pepper
1 chopped onion chopped parsley
1 cup chopped celery  
2 tbs. tomato paste Lemon oil Dressing
 

Soak the beans over night in a bowl with water. The next day drain them and, in a medium sized pot, boil them with enough water to cover for about 10 minutes. Youll notice that some froth has collected on the top, this is what causes the gas when you eat beans, so drain the beans and discard this water.

Return the beans to your pot along with the onions, celery, and tomato paste and add your salt and pepper. Add enough water to cover the beans and cook over medium heat for about 40 minutes, or until tender.

When they are done, drain off the liquid and put the beans in bowl. Add the lemon oil dressing and sprinkle them with parsley. Toss it all together, and chill.

Susies Note: You could use a pressure cooker to speed up the cooking time, but be careful that you dont over cook the beans and they split. You want them whole for this salad.

 

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