Winter Lima Beans Salad

I had to move country to even discover lima beans, but my research for this recipe creation revealed that lima beans are the universal hate-vegetable. I think hate-vegetable will probably become a recognized word anytime soon since there is hate speech, hate crime and so much more hate out there in this beautiful world.

I found out why lima beans are so universally hated and it’s because many Americans are exposed to them as canned vegetables in their early years. So, here is an idea to make lima beans a lot less ew. Don’t buy them canned. Buy them frozen or even dried, soaking and cooking them yourself. You’ll be pleasantly surprised, I promise.

Lima beans are a perfect addition to your diet. Each serving of lima beans provides almost 8 grams of protein—slightly more than other types of beans. If you’re looking to boost your protein intake, lima beans are for you.

Another crucial ingredient in this salad is artichoke. Artichoke might look just as unpleasant as canned lima beans, but it’s indeed a real superfood. Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Particularly high in folate (especially good for pregnant women) and vitamins C and K, they also supply important minerals, such as magnesium, phosphorus, potassium, and iron.

This Lima Beans Salad recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)
• Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Winter Lima Beans Salad

Flavorful, loaded with lots and lots of vitamins to get you through winter. Accompanied with artichokes and dried tomatoes this dish makes for a perfect meal prep salad or to be put together super quickly when all your meal preps have been finished for the week.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Salad

Cuisine: Mediterranean, Vegan

Keyword: arugula salad exotic, dairy-free, egg-free, elaborate vegan panzanella, fall, gluten-free, potato salad recipe basil, refined sugar-free, soy-free, winter

Servings: 4

Ingredients

Salad

• 1 pack lima beans frozen
• 2 cup artichokes frozen
• 1 cup peas frozen
• ¾ cup dried tomatoes
• ½ fresh basil stems removed

Vinaigrette

• ⅛ cup lemon juice
• ⅛ cup apple cider
• 1 tbsp maple syrup
• 1 tsp miso paste optional
• ¼ tsp smoked paprika
• 1 tsp salt
• ⅛ cup olive oil

Instructions

• Prepare frozen peas, artichokes and lima beans according to package instructions. Make sure to stop the boiling process of the peas by plunging them into a bath of cold water. Let cool and set aside.
• Meanwhile prepare the vinaigrette: whisk all ingredients together, except the oil, in a small bowl, then slowly drizzle in the  olive oil while whisking.
  
  
• Cut the dried tomatoes into very small bites. Add all the ingredients including the basil to a large bowl. Add vinaigrette and toss to combine.
• Taste and adjust salt and vinegar, adding more to taste. Serve with croutons.