| 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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