Lima Bean and Salami Salad
Serves 10 to 12 servings Bring new life to lima beans with this Lima Bean and Salami Salad recipe! A new delicious taste awaits you! #STARFineFoods Ingredients: 1 cup diced onion 12 Tbsp. STAR Extra Virgin Olive Oil 4 oz. dry Italian salami, cut into ¼ - inch wide strips 6 garlic cloves, thinly sliced 2 (16 oz.) package baby lima beans, thawed 1/2 cup STAR Balsamic Vinegar 1/2 cup shredded basil Salt and pepper 1/3 cup toasted pine nuts Instructions:In large skillet over medium-high heat, sauté onion in 4 Tbsp. olive oil until translucent, about 3 minutes. Add salami and garlic and cook 1 minute longer.
Add lima beans and toss to combine. Transfer mixture to serving dish and allow cool to room temperature.
In a small bowl, whisk remaining olive oil with vinegar. Pour over bean mixture.
Add basil strips and season to taste with salt and pepper. Toss again, then sprinkle pine nuts over top and serve.
Ingredients
- 1 cup diced onion
- 12 Tbsp. STAR Extra Virgin Olive Oil
- 4 oz. dry Italian salami, cut into ¼ - inch wide strips
- 6 garlic cloves, thinly sliced
- 2 (16 oz.) package baby lima beans, thawed
- 1/2 cup STAR Balsamic Vinegar
- 1/2 cup shredded basil
- Salt and pepper
- 1/3 cup toasted pine nuts
Instructions
In large skillet over medium-high heat, sauté onion in 4 Tbsp. olive oil until translucent, about 3 minutes. Add salami and garlic and cook 1 minute longer.
Add lima beans and toss to combine. Transfer mixture to serving dish and allow cool to room temperature.
In a small bowl, whisk remaining olive oil with vinegar. Pour over bean mixture.
Add basil strips and season to taste with salt and pepper. Toss again, then sprinkle pine nuts over top and serve.
In large skillet over medium-high heat, sauté onion in 4 Tbsp. olive oil until translucent, about 3 minutes. Add salami and garlic and cook 1 minute longer.
Add lima beans and toss to combine. Transfer mixture to serving dish and allow cool to room temperature.
In a small bowl, whisk remaining olive oil with vinegar. Pour over bean mixture.
Add basil strips and season to taste with salt and pepper. Toss again, then sprinkle pine nuts over top and serve.
Serves: 10 to 12 servings
