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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.

Source: EatingWell Magazine, March/April 1997


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

164 calories; protein 7.8g; carbohydrates 19.4g; dietary fiber 4.9g; sugars 0.4g; fat 6.4g; saturated fat 1.1g; cholesterol 5.6mg; vitamin a iu 2243.6IU; vitamin c 8mg; folate 55.8mcg; calcium 37.3mg; iron 2mg; magnesium 40.1mg; potassium 396.7mg; sodium 282.2mg; thiamin 0.1mg.

1 starch, 1 vegetable, 1 lean meat, 1 fat