A Quick and Easy Supper Recipe for All the Family
Last weekend, I found a delicious looking recipe for a Lima Bean Salad. We were planning a barbecue that evening, so I thought this salad would be the perfect accompaniment. I am by no means claiming this recipe as my own; It was from ‘Kitchen Confidante.’ Have a look at the site, the photos are inspiring.
Of course, I didn’t think to write the ingredients down so I grabbed what I could remember when I got to the supermarket. My apologies to Liren for veering from the original recipe, but my slight variation is also jolly good. So I thank you for the inspiration and promise to try your recipe to the letter another time!
A barbecue salad needs to be bold to stand up to the smokey flavours from the flames. This is ideal. It is packed full of fresh, clean, summer tastes and the dressing will make your mouth sing with delight! It can be made hours in advance and will happily sit in the fridge sucking up all the different flavours.
A Perfect BBQ Bean Salad
Prep in 15 minutes
Ingredients and suggested quantities:
1 can of Navy beans, rinsed in cold water
2 handfuls of tomatoes – heirloom, yellow and red, cherry and plum, whatever you can find
1 red pepper, cut into thin strips
¼ red onion, cut into thin strips
1 handful of kalamata olives, destoned and torn in half
1 lemon, juiced and zested
3 garlic cloves, crushed
1 handful fresh mint, finely chopped
1 handful fresh coriander, finely chopped
1 tbsp capers
1 tbsp white wine vinegar
3 tbsp olive oil
Salt and pepper
1. Into a large bowl, combine the beans, tomatoes, pepper, onion and olives
2. Blitz together all the dressing ingredients, taste and season with salt and pepper. Pour over the other ingredients and toss together
Ridiculously easy and good enough to be enjoyed with just a piece of baguette if you fancied. Just make sure you have a handful of parsley or some chewing gum handy afterwards if you are planning of speaking to anyone close range… it’s entirely worth it though!