Ingredients with Measurements:
- 1 pound of frozen lima beans
- 4 slices of bacon, cooked and crumbled
- 1/2 cup of diced red onion
- 1/2 cup of diced celery
- 1/4 cup of chopped fresh parsley
- 1/4 cup of olive oil
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Cook the lima beans according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine the lima beans, crumbled bacon, red onion, celery, and parsley.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the lima bean mixture and toss to combine.
5. Cover and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature: None
Serving size: 4-6 servings
Nutritional information:
Calories: 226
Fat: 16g
Carbohydrates: 15g
Protein: 7g
Fiber: 5g
Sugar: 3g
Substitutions for ingredients:
- Frozen lima beans can be substituted with canned lima beans.
- Red onion can be substituted with white onion or shallots.
- Celery can be substituted with chopped bell peppers or cucumbers.
- Olive oil can be substituted with vegetable oil or canola oil.
- Apple cider vinegar can be substituted with white wine vinegar or red wine vinegar.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add chopped tomatoes or roasted red peppers for extra flavor and color.
- Use turkey bacon or vegetarian bacon for a healthier option.
- Add crumbled feta cheese or grated Parmesan cheese for a cheesy twist.
- Use different herbs such as basil or cilantro instead of parsley.
Tips and tricks:
- Rinse the lima beans with cold water to stop the cooking process and prevent them from becoming mushy.
- Cook the bacon until crispy and let it cool before crumbling it.
- Make the salad ahead of time and let it marinate in the dressing for a few hours or overnight for maximum flavor.
Storage instructions:
- Store the lima bean and bacon salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped parsley or crumbled bacon.
Garnishes:
- Chopped parsley
- Crumbled bacon
- Grated Parmesan cheese
- Feta cheese
Pairings:
- Grilled chicken or steak
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Green salad
- Corn on the cob
- Baked sweet potatoes
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too salty, rinse the lima beans with cold water before adding them to the salad.
Food safety advice:
- Make sure to cook the lima beans and bacon thoroughly before adding them to the salad.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Lima beans are native to South America and have been cultivated for thousands of years.
- Bacon has been a popular ingredient in salads since the 1950s.
Flavor profiles:
- The lima beans are creamy and slightly sweet, while the bacon adds a salty and smoky flavor.
- The dressing is tangy and slightly sweet, with a hint of Dijon mustard.
Serving suggestions:
- Serve the lima bean and bacon salad as a side dish or a main course for a light lunch or dinner.
- This salad is perfect for picnics, potlucks, and barbecues.
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