Christmas lima beans are like no other bean. They have a firm texture and an almost chestnutlike flavor.
SOY-FREE, GLUTEN-FREE OPTION*
TOTAL PREP TIME: 20 minutes
TOTAL COOKING TIME: 10 minutes
YIELD: 4 servings
INGREDIENTS:
- 2 cups (475 ml) water
- 1 cup (140 g) bulgur (*use quinoa [173 g], millet [200 g], or amaranth [208 g])
- 2 veggie bouillon cubes
- 3 cups (510 g) cooked Christmas lima beans, kidney beans, or chickpeas or 2 cans (15 ounces, or 425 g each), rinsed and drained
- Zest of 1 lemon
FOR THE DRESSING
- 1/4 cup (60 ml) olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- 1/2 teaspoon smoked salt
- Black pepper, to taste
INSTRUCTIONS:
- In a saucepan, bring the water to a boil. Add the bulgur (or alternative grain), veggie bouillon cubes, stir well, cover the saucepan, and remove it from heat. Let it sit for 15 to 20 minutes, allowing the bulgur to absorb the liquid and become tender.
- In a large salad bowl, combine the cooked bulgur (or alternative grain), Christmas lima beans (or other beans), and lemon zest.
- In a separate bowl, prepare the dressing by combining the olive oil, lemon juice, minced garlic, smoked salt, and black pepper. Mix well.
- Pour the dressing over the salad mixture and toss to coat the ingredients evenly. Taste the salad and adjust the seasoning by adding more salt or lemon juice, if needed.
- Serve the salad at room temperature or chilled, according to your preference.
NUTRITIONAL INFORMATION:
PER SERVING:
- 461.6 calories; 15.3 g total fat; 2.1 g saturated fat; 17.0 g protein; 64.8 g carbohydrate; 16.3 g dietary fiber; 0 mg cholesterol.
