Potatoroot Salad With Lima Beans Recipes

POTATO/ROOT SALAD WITH LIMA BEANS

Steps:

• Peel the celeriac and the sweet potato and the shallots. Unless you prefer, leave skins on the regular potatoes (removing eyes and other blemishes, of course).
• Cut the root vegetables into approximately one inch chunks (cut the celeriac smaller as it otherwise takes longer to cook than the others). Slice the shallots to about ¼ inch. Chop up the garlic and mix with the root vegetables in a roasting pan.
• Add enough olive oil to coat the vegetables, and add in all the seasonings except the fresh basil. Mix by hand, and spread out as possible in your pan.
• Bake in 450 F preheated oven for 20-30 minutes. If you couldn't spread the vegetables out, toss them after 20 minutes, and return to oven for 8-12 more minutes. Remove from oven.
• Transfer to a bowl, and with a fork, lightly break up the vegetables, but do not mash them.
• Boil the lima beans for approximately 30 minutes (you can do this while the rest of the food is roasting), drain, and add to the bowl after breaking up the root vegetables.
• Chop the basil and finely dice the celery, and mix inches
• For the dressing: mix the extra virgin olive oil and balsamic vinegar together in a suitable vessel which can be shaken prior to use by those wishing some.
• Refrigerate/chill before serving.
• (Optional: Pan-fry 5 slices of bacon, drain and allow to cool. Crumble and serve on the side as an option. You can also add it directly to the serving bowl, but since I am not always aware of guests' dietary restrictions or preferences, I would prefer to leave this as an optional condiment for the salad.).

LIMA BEAN & CHICKPEA SALAD

Steps:

• Bring lima beans and enough water to cover them to a boil and turn off immediately.
• Pour garbanzo beans/chickpeas into strainer, add lima beans and rinse both with cold water.
• Move beans to a large bowl and add remaining ingredients, stir to combine. Be sure beans are cold so you do not melt the cheese!
• Enjoy!
• NOTE: Herb measurements were taken prior to chopping--chopped measurements will vary.

LIMA BEAN SALAD

Steps:

• For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
• Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
• Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.