Salad of Lima Beans, Cured Ham & Mint

March/April 1997

Your rating: None Average: 5 (4 votes)

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.

Salad of Lima Beans, Cured Ham & Mint

2 Reviews for Salad of Lima Beans, Cured Ham & Mint

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.

Terrific nutrition and taste, a great intro to reluctant lima bean eaters!
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.

Quick with easy to find ingredients, very customizable

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