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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.