Salad of Lima Beans, Cured Ham & Mint
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.Advertisement
Whisk together vinegar, oil and mustard in a small bowl. Season with salt and pepper.
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.
1 starch, 1 vegetable, 1 lean meat, 1 fat