Lima Bean

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Title: Lima Bean Salad
Categories: Salads, Side dish, Vegetables, Mark's
Yield: 6 servings

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

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

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