Lemony Lima Bean Salad

1. 1
   prep

   Soak the lima beans overnight.

   Place dried lima beans in a bowl and cover with plenty of water. Let soak at room temperature for at least 8 hours or overnight. Drain and rinse well before cooking.

   TIPSoaking softens the beans and cuts cooking time significantly.
2. 2
   boil · ~10 min

   Cook the lima beans until tender.

   1.Add drained beans and 3 cups fresh water to a saucepan.

   2.Bring to a rolling boil over high heat.

   3.Reduce heat to medium-low and simmer 8-10 minutes until beans are tender but still hold their shape.

   4.Drain in a colander and let cool to room temperature.

   TIPDon't overcook — you want the beans creamy inside but intact, not mushy.
3. 3
   mix · ~1 min

   Whisk the lemon dressing.

   1.In a mixing bowl, combine lemon juice, olive oil, minced garlic, a pinch of salt, and black pepper.

   2.Whisk until emulsified and slightly thickened.
4. 4
   mix · ~2 min

   Toss the salad together.

   1.Add cooled lima beans, diced red onion, and chopped celery to the bowl with the dressing.

   2.Fold gently with a spoon until everything is coated evenly.

   3.Add chopped parsley and mint, then toss once more.
5. 5
   rest · ~10 min

   Let the salad rest before serving.

   Cover and let the salad sit at room temperature for 10 minutes so the beans absorb the dressing. Serve as a light lunch or side dish.

   TIPThis salad tastes even better the next day — the flavors deepen as it sits.

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