Ingredients with Measurements:
- 1 lb. baby potatoes, halved
- 1 can (15 oz.) lima beans, drained and rinsed
- 1/2 red onion, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for 10-12 minutes or until tender.
2. Drain the potatoes and let them cool for a few minutes.
3. In a mixing bowl, combine the cooked potatoes, lima beans, sliced red onion, and chopped parsley.
4. In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
5. Pour the dressing over the potato mixture and toss to combine.
6. Chill the salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 26g
- Protein: 6g
- Fiber: 6g
Substitutions for ingredients:
- Baby potatoes can be substituted with any type of potato.
- Lima beans can be substituted with any type of bean.
- Red onion can be substituted with shallots or green onions.
- Parsley can be substituted with any fresh herb.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add diced bell peppers for extra crunch.
- Add crumbled feta cheese for extra flavor.
Tips and tricks:
- Be sure to rinse the lima beans well to remove any excess salt.
- Use a whisk to emulsify the dressing and ensure it coats the salad evenly.
- Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Storage instructions:
- Store leftover 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 a platter.
- Garnish with additional chopped parsley or a sprinkle of paprika.
Garnishes:
- Chopped parsley
- Paprika
Pairings:
- Grilled chicken or fish
- Crusty bread
Suggested side dishes:
- Grilled vegetables
- Green salad
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 again or add more potatoes to balance the flavors.
Food safety advice:
- Be sure to rinse all produce thoroughly before using.
- Store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Lima beans are native to South America and have been cultivated for thousands of years. They were introduced to Europe in the 16th century and have since become a popular ingredient in many cuisines around the world.
Flavor profiles:
- This salad is savory, tangy, and slightly sweet.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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