| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Salads, Side dish, Vegetables, Mark’s | 6 | Servings |
INGREDIENTS
| 1 | c | Dried lima beans, soaked |
| 1 | lg | Tomato, diced |
| 2 | tb | Olive oil |
| 1 | tb | Red wine vinegar |
| 1 | ts | Maple sugar |
| Salt & pepper, to taste | ||
| 1/2 | ts | Dry mustard |
| Parsley, chopped |
INSTRUCTIONS
Drain soaked lima beans. Wash. Cover with fresh water & cook until soft, about 45 to 60 minutes, depending on the age of the bean. Drain, reserving the stock for soups later. Combine lima beans & tomatoes in a serving bowl. Whisk together the remaining ingredients, except the parsley. Toss the dressing with the beans & tomatoes. Chill. Garnish with parsley before serving. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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