Salad of Lima Beans, Cured Ham & Mint

Salad of Lima Beans, Cured Ham & Mint

2 Reviews
From: EatingWell Magazine, March/April 1997

Cooking the lima beans with mint, chiles and sun-dried tomatoes infuses them with flavor. A bit of prosciutto, crunchy lettuce and a tangy sherry vinaigrette makes it a great dish to serve as part of a tapas spread.

Ingredients 8 servings

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  • 2 sprigs fresh mint, plus 3 tablespoons slivered leaves
  • 2 dried red chiles
  • 2 sun-dried tomatoes, (not oil-packed)
  • Salt, to taste
  • 2 10-ounce packages frozen baby lima beans
  • ¼ cup sherry vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • Freshly ground pepper, to taste
  • 4 cups shredded romaine lettuce
  • 2 ounces thinly sliced prosciutto, trimmed and cut into julienne strips
  • ½ cup chopped scallions


  • Active

  • Ready In

  1. Bring a large saucepan of water to a boil. Drop in mint sprigs, chiles and sun-dried tomatoes; season with salt. Add lima beans and cook until tender, about 10 minutes. Remove from heat and let the beans cool in the liquid.
  2. Whisk together vinegar, oil and mustard in a small bowl. Season with salt and pepper.
  3. Drain lima beans, discarding mint sprigs, chiles and tomatoes. Place beans in a large bowl. Just before serving, add lettuce, prosciutto, scallions and slivered mint. Drizzle with the dressing and toss to coat well. Taste and adjust seasonings. Serve at room temperature.

Nutrition information

  • Per serving: 164 calories; 6 g fat(1 g sat); 5 g fiber; 19 g carbohydrates; 8 g protein; 56 mcg folate; 6 mg cholesterol; 0 g sugars; 0 g added sugars; 2,244 IU vitamin A; 8 mg vitamin C; 37 mg calcium; 2 mg iron; 282 mg sodium; 397 mg potassium
  • Nutrition Bonus: Vitamin A (45% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews 2

June 21, 2013
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By: Spatula
Favorite salad since 1997 when it was first published When Eating Well was first published, it lead the way for the changing American diet. I waited for every issue. This salad recipe is one I would have never tried, were it not for the source and the fact that I would work through nearly every recipe in the magazine each month. This one was a surprise hit - who eats lima beans?! It has remained a favorite salad meal recipe since 1997. Pros: Terrific nutrition and taste, a great intro to reluctant lima bean eaters!
April 24, 2012
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By: chantal.mailhot
Refreshing and delicious I was hesitant to use this recipe because of the lack of reviews. The ingredient list is so strange and I wasn't sure I'd like it. Man am I glad I did! Husband and myself both loved it, served it on the side with grilled chicken breast. I substituted ham because I had some that needed to be used, but otherwise followed the recipe as written. The mint isn't too strong and is really refreshing. This would be perfect for a summer bbq. Doesn't keep all that well though- the romaine wilts as it would if you saved a day-old dressed salad. Still good though, just not crunchy. Pros: Quick with easy to find ingredients, very customizable Cons: none
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