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Tag Archives: lima bean

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES – FAYETTEVILLE PILATES AND BARRE

28 Thursday Aug 2014

Posted by Ceri Wilkin in Salad, Side Dishes

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Tags

arugula, goat cheese, grilled corn, Kalamata olives, lima bean, shallot, tomatoes

This is the perfect salad to accompany any cook out over the upcoming long, Labor Day weekend.

GRILLED CORN SALAD WITH LIMA BEANS AND TOMATOES 

grilled corn and lima bean salad

3/4 cup olive oil

2 tablespoons apple cider vinegar

1 large shallot, finely chopped

6 ears of corn, husked

2 cups frozen baby lima beans

2 bunches arugula, thick stems trimmed

2 cups halved cherry tomatoes

1 cup crumbled goat cheese

1 cup halved pitted kalamata olives

Prepare barbecue (medium high heat). Whisk 1/2 cup oil, vinegar and shallot in a small bowl. Set dressing aside. Brush corn with remaining 1/4 cup oil, sprinkle with salt and pepper. Grill until tender and beginning to char in spots, turning occasionally, about 10 minutes. Cool slightly, cut corn from cobs. Transfer to a large bowl. Cook lima beans in boiling salted water until just tender, about 4 minutes. Drain, rinse with cold water. Mix lima beans into corn. Mix arugula and tomatoes into corn mixture. Add dressing and toss to coat. Season salad with salt and pepper. Sprinkle with goat cheese and garnish with olives.

Enjoy!

Recipe adapted from Bon Appetit, July 2003

EDAMAME SALAD and BLACK BEAN AND QUINOA SALAD and LIMA BEAN AND SPINACH SALAD

01 Tuesday Apr 2014

Posted by Ceri Wilkin in Salad

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Tags

basil, black bean, corn, dried cranberries, easy, edamame, feta, healthy, jalapeños, lima bean, quick, quinoa, spinach, weeknight

Lovely, healthy side salads – perfect for the seasonal transition.

EDAMAME SALAD

1 12 ounce bag of frozen edamame
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons shredded basil leaves
2 tablespoons olive oil
freshly ground black pepper to taste

Cook the edamame according to package directions. Drain and cool.
Place the cooled edamame in a bowl, add cranberries, feta cheese, basil, olive oil and pepper. Gently stir to combine. Serve chilled.
Enjoy!

Recipe adapted from About You Magazine, July 2013
www.aymag.com/Recipes/‎

BLACK BEAN AND QUINOA SALAD

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) black beans, drained
1 can (15 ounces) corn, drained
1/2 red bell pepper, diced
1 teaspoon pickled jalapeños, diced
2 green onions, chopped
1/2 cup cilantro, chopped
1 tablespoon olive oil
2 limes, juiced
2 chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon hot sauce
salt and pepper to taste

Cook the quinoa in water for 15 to 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeño, green onion and cilantro in a large bowl. Mix the olive oil, lime juice, chipotle, cumin, coriander, hot sauce and salt and pepper in a small bowl. Toss the salad in the dressing.
Enjoy!

LIMA BEAN AND SPINACH SALAD
SALAT IZ FASOLI I SHPINATA

1 cup frozen lima beans
10 ounces fresh spinach
3/4 cup walnut pieces
3 cloves of garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon ground coriander
pinch of dried red pepper flakes
fresh lemon juice to taste
salt and freshly ground black pepper

Cook lima beans in a pot of boiling water, until heated through, about 5 minutes. Drain the beans, place in a bowl. Cook the spinach in boiling, salted water until cooked through. Cool until manageable, then squeeze the spinach to remove any excess water.
Combine the spinach, walnuts, garlic, vinegar and olive oil in a food processor and process until smooth.
Gently stir the spinach mixture into the beans along with the parsley, coriander, and dried red pepper flakes. Season with lemon juice, salt and pepper. Cover and refrigerate for 1 hour before serving.
Enjoy!

Recipe adapted from “Please to the Table, the Russia Cookbook”, Anya von Bremzen and John Welchman

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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