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Lima Bean, Arugula and Tomato Salad

This elegant and simple spring salad is full of buttery lima beans and flavorful arugula leaves. It’s the perfect side salad or add some chicken to make it a full dinner salad.

  • Total Time:
  • Servings: 4

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  • One 16-ounce package lima beans, thawed

  • 1/4 cup extra-virgin olive oil

  • 1 medium lemon, zested, plus 1 tablespoon juice

  • 2 cloves of garlic, minced

  • 1 teaspoon of Dijon mustard

  • 1/2 teaspoon of sugar

  • 3 cups arugula

  • 1 cup halved cherry tomatoes

  • Freshly grated parmesan cheese (optional)


  1. Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool.
  2. In a medium bowl make the vinaigrette: whisk together olive oil, lemon zest, lemon juice, garlic, Dijon mustard and sugar.
  3. In a large bowl, combine the arugula, tomatoes and lima beans. Toss in the vinaigrette, top with parmesan cheese, and serve.
Contributed By Photo © Todd Porter & Diane Cu Published April 2014

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