Lima Bean And Spinach Salad Armenia Recipes

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LARGE WHITE BEAN, TUNA AND SPINACH SALAD



Large White Bean, Tuna and Spinach Salad image

You could use canned cannellini beans for this, but I love the size and texture of large white limas. I don't soak limas because the skins tend to detach and the beans fall apart when you cook them. You want them intact for this, but you also need to make sure to cook them all the way through.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup large white lima beans
1 quart water
1 onion, cut in half
2 garlic cloves, crushed, plus 1 small garlic clove, minced or puréed
1 bay leaf
2 fresh sage leaves
Salt to taste
1 5-ounce can water-packed light tuna, drained
1 bunch spinach, stemmed, leaves washed and dried, or 1 6-ounce bag baby spinach
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat-leaf parsley and mint
1 tablespoon chopped chives
Sliced red onion and black olives

Steps:

  • Rinse the beans and combine with the water in a soup pot. Add the halved onion, the crushed garlic cloves, the bay leaf and the sage leaves. Bring to a gentle boil, add salt to taste, cover and boil very gently for 1 to 1 1/2 hours, or until the beans are tender (sometimes they take longer, about 2 hours; it depends in part on the age of the beans). Remove from the heat. Set a colander over a bowl and drain the beans. Discard the bay leaf, onion, garlic cloves and sage. Some of the beans will have slipped out of their skins and fallen apart, but most should be intact. The broth can be used for a soup or pasta sauce.
  • Meanwhile, prepare the spinach and the dressing. Whisk together the vinegar, lemon juice, minced or puréed garlic, mustard, salt to taste and the olive oil.
  • In a large bowl, gently toss together the beans and the tuna. Don't worry if some of the lima beans fall apart. Add the mint, half the chives and half the dressing and toss again. Season to taste with salt and pepper.
  • Toss the spinach with the remaining dressing. Line a platter or wide bowl with the spinach, top with the tuna, and sprinkle the remaining chives over the top. Garnish with red onions and black olives if desired, and serve.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 2 grams, TransFat 0 grams

LIMA BEAN PASTA



Lima Bean Pasta image

This is a heavenly recipe for a chilly night. It is quite garlicky, so if you don't like garlic, you might want to find another option for dinner! The ingredients are very easily adjusted, so if you really like tarragon, add more. If you hate it, add less, etc. The ratios are very flexible, so don't be afraid to experiment. The parmesan adds a lot of flavour.

Provided by Julia

Categories     Main Dish Recipes     Pasta

Time 18m

Yield 4

Number Of Ingredients 7

8 ounces uncooked rotini pasta
¼ cup extra virgin olive oil
1 (15 ounce) can lima beans, drained and rinsed
2 cloves garlic, crushed
1 teaspoon dried tarragon
⅛ teaspoon salt
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Place rotini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil in a skillet over medium-high heat. Place lima beans in skillet. Season with garlic, tarragon, and salt. Cook and stir until heated through. Toss with cooked rotini and top with Parmesan cheese to serve.

Nutrition Facts : Calories 453.1 calories, Carbohydrate 56.4 g, Cholesterol 8.8 mg, Fat 18 g, Fiber 6.9 g, Protein 15.9 g, SaturatedFat 3.9 g, Sodium 580.3 mg, Sugar 1.9 g

LIMA BEAN AND SPINACH SALAD (ARMENIA)



Lima Bean and Spinach Salad (Armenia) image

Talk about exotic! Healthy and loaded with flavor. I pulled this off of the World Hearth Circle of International Cooking website (recipes.wuzzle.org) a year or two ago and just finally got around to making it; what a revelation! Some folks may find the amount of cayenne a little overwhelming and may want to cut back a tad, but that's a personal thing. Prep time does not include 1 hour of chilling prior to serving.

Provided by lecole54

Categories     Spinach

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 12

10 ounces frozen baby lima beans, cooked and cooled
1/3 cup olive oil
5 ounces spinach, torn
1 cup walnuts
3 garlic cloves, minced
3 tablespoons red wine vinegar
1/4 cup parsley, finely chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground red pepper
1 lemon, juice of
salt, to taste
pepper, to taste

Steps:

  • Toss beans with olive oil in salad bowl; set aside.
  • In food processor, combine walnuts, garlic and vinegar until smooth.
  • Combine all ingredients.
  • Cover, chill 1 hour. Serve.

Nutrition Facts : Calories 309, Fat 25.1, SaturatedFat 2.9, Sodium 46.2, Carbohydrate 18.1, Fiber 5.7, Sugar 0.7, Protein 7.7

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES



Grilled Corn Salad with Lima Beans and Tomatoes image

Provided by John Ash

Categories     Bean     Tomato     Vegetable     Side     Corn     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup (about) olive oil
2 tablespoons apple cider vinegar
1 large shallot, finely chopped
6 medium ears fresh corn, husked
2 cups frozen baby lima beans
2 bunches watercress, thick stems trimmed, sprigs torn in half
2 cups halved teardrop tomatoes or cherry tomatoes
1 cup coarsely grated Parmesan cheese or crumbled soft fresh goat cheese
1 cup halved pitted Kalamata olives
Roasted Red Pepper and Tomato Sauce

Steps:

  • Prepare barbecue (medium-high heat). Whisk 1/2 cup oil, vinegar, and shallot in small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil; sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning often, about 10 minutes. Cool slightly. Cut corn from cobs. Transfer to large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain. Rinse with cold water; drain. Mix lima beans into corn. Mix watercress and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with cheese; garnish with olives. Serve, passing roasted pepper sauce.

BARLEY RISOTTO WITH LIMA BEANS, ASPARAGUS AND SPINACH



Barley Risotto with Lima Beans, Asparagus and Spinach image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 large leek, (white and pale green parts only) finely chopped
1 fennel bulb, finely chopped
1 tablespoon fresh thyme, finely chopped
2 1/2 cups pearl barley
7 cups vegetable stock
Pinch of saffron threads
10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
1 cup fresh or frozen lime beans (frozen, thawed), fresh blanched in boiling salted water, drained
1/2 pound baby spinach, trimmed and cut into chiffonade
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat grill. Using side burner or top of grill. Heat olive oil in a medium saucepan. Add 1/2 leeks and fennel and cook until soft. Add the thyme and barley and cook for 1 minute. Place the broth and saffron in a large saucepan and bring to a simmer. Begin by adding 2 cups of the stock and stir until the barley has absorbed the stock. Add the remaining leeks and fennel and 4 cups of the broth. Cook until barley is tender and the mixture is creamy, stirring often, about 30 minutes, during the last 10 minutes add the asparagus. If the mixture appears dry, add the remaining 1 cup of stock. Add the lima beans and spinach and cook for 2 minutes. Remove from heat and add cheese, salt and pepper to taste.

BABY LIMAS WITH SPINACH



Baby Limas with Spinach image

Categories     Bread     Spinach

Yield serves 6 to 8

Number Of Ingredients 8

2 cups dried baby lima beans
6 cups water
1/2 onion, finely chopped
1 clove garlic, finely minced
1/2 pound fresh spinach leaves
1/4 cup olive oil
Juice of 1/2 lemon
Salt and freshly ground black pepper to taste

Steps:

  • Rinse the beans thoroughly. Place the beans, water, onion, and garlic in the slow cooker insert. Cover and cook on low for 5 to 6 hours, or until the beans are tender but not falling apart.
  • When the beans are tender, stir in the spinach, olive oil, and lemon juice and add salt and pepper to taste.
  • Serve warm or cold.
  • Suggested Beverage
  • Again, if you can find it, why not try a Greek wine? Aghiorghitiko is a delicious red grape variety native to Nemea on the Greek mainland.

ASIAN-INSPIRED SPINACH SALAD



Asian-Inspired Spinach Salad image

A spinach salad that makes everyone love spinach!

Provided by BLONDIEGIRLL69

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

5 cups fresh spinach, rinsed and dried
1 cup bean sprouts
2 clementines, peeled and segmented
⅓ cup sliced fresh mushrooms
⅓ cup vegetable oil
2 tablespoons soy sauce
1 pinch garlic powder

Steps:

  • Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
  • Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g

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