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. Slideshow: Spring Produce Recipes
Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool.
In a medium bowl make the vinaigrette: whisk together olive oil, lemon zest, lemon juice, garlic, Dijon mustard and sugar.
In a large bowl, combine the arugula, tomatoes and lima beans. Toss in the vinaigrette, top with parmesan cheese, and serve.