White Kidney and Lima Bean Salad | PC.ca

White Kidney and Lima Bean Salad

Large serving bowl of white kidney beans and lima bean salad with a dressing and limes on the side

PC Blue Menu Omega Oil

White Kidney and Lima Bean Salad

Full of beautiful shades of green and white, this refreshing main course salad gets its crunch from...

Full of beautiful shades of green and white, this refreshing main course salad gets its crunch from celery and its flavour from lime and coriander. You can substitute Italian parsley leaves for the coriander-phobic.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 19 mins
  • Serves: 4
  • Dish Type: Vegan, Vegetarian
  • Season: Summer
  • Course: Main
  • Main Ingredient: White Kidney Beans
  • Amount Per Serving

  • Serving Size

  • Sodium

    440 mg

  • Sugars

  • Protein

    12 g

  • Calories

    260 cal

  • Total Fat

    11 g

  • Dietary Fibre

White Kidney and Lima Bean Salad

Large serving bowl of white kidney beans and lima bean salad with a dressing and limes on the side

PC Blue Menu Omega Oil

  • Amount Per Serving

  • Serving Size

  • Sodium

    440 mg

  • Sugars

  • Protein

    12 g

  • Calories

    260 cal

  • Total Fat

    11 g

  • Dietary Fibre

0

How to make

Ingredients

  • 1 pkg (300 g)Frozen baby lima beans
  • 1 can (540 mL)White kidney beans, drained and rinsed
  • 3Stalks celery, thinly sliced diagonally
  • 1Bunch green onions, white and pale green parts only, thinly sliced
  • 3 tbsp (45 mL)PC®Blue Menu®Omega 3 Olive Oil Blend
  • 2 tbsp (25 mL)Chopped fresh chives
  • 1/2 tsp (2 mL)Salt
  • 1/4 tsp (1 mL)Ground cumin
  • 1/4 tsp (1 mL)Freshly ground black pepper
  • 1/4 cup (50 mL)Fresh coriander leaves

How to make

  • Step 1Place frozen lima beans in microwave safe dish and add 2 tbsp (25 mL) water. Cover with plastic wrap. Microwave on HIGH for 5 to 6 minutes, stirring halfway. Drain. Place in large bowl.
  • Step 2Add kidney beans, celery, green onions, lime juice, oil, chives, salt, cumin, pepper and 2 tbsp (25 mL) of the coriander leaves. Toss to coat. Serve sprinkled with remaining coriander.

Similar recipes