This salad makes a lovely side dish at summer barbecues.
Recipe information
Yield
Serves 4 as a side dish
Ingredients
1
1/2 pounds fresh cranberry or lima beans in pods
2
tablespoons salt
1
/4 cup extra-virgin olive oil
1 to 2
tablespoons fresh lemon juice, or to taste
2
tablespoons chopped fresh parsley or basil leaves
ground black pepper
Need to make a substitution?
Preparation
Shell beans. In a large saucepan of boiling water cook beans with salt until tender and no longer mealy, 10 to 20 minutes. Drain beans and transfer to a bowl. While beans are still warm, toss with remaining ingredients and season with salt. Serve salad warm or at room temperature.