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 

Todd Porter & Diane Cu
Todd Porter and Diane Cu
April 2014

Gallery

Credit: © Todd Porter & Diane Cu

Recipe Summary test

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool.

    Advertisement
  • 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.

Advertisement