Three Bean Salad with Almonds and Pecorino |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Crisp green beans team up with the buttery limas in this tangy salad. Substitute pink-eyed peas for the lima beans, if you like. Toast almonds in a 350° oven for 8 minutes or until golden. This salad is especially tasty served warm. Ingredients:
1 1/2 cups fresh lima beans |
1/2 pound fresh yellow wax beans, trimmed and cut into 2-inch pieces |
1/2 pound fresh green beans, trimmed and cut into 2-inch pieces |
3 tablespoons sherry or red wine vinegar |
2 teaspoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup (about 1 ounce) shaved fresh pecorino romano cheese |
2 tablespoons slivered almonds, toasted |
Directions:
1. Sort and wash lima beans; place in a small saucepan. Cover with water to 2 inches above beans, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.
2. Cook wax and green beans in boiling water 5 minutes or until tender. Drain and plunge beans into ice water; drain.
3. Combine lima, wax, and green beans in a large bowl. Add vinegar, olive oil, salt, and pepper; toss well. Top with cheese and slivered almonds.
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