Baby Limas With Fennel And Walnuts

Serves 5
Recipe By: Veggie Life Magazine
Published in: Veggie Life Magazine

28 ouncefrozen baby lima beans -- (2 14-ouncepackages)
1 large shallot -- finely chopped
4 teaspoons white wine vinegar -- or to taste
1/2 teaspoons salt
1 tablespoons vegetable oil
2 teaspoons dark sesame oil
1 tablespoons plain nonfat yogurt
1 small fennel bulb -- (1/2 pound) quartered, cored, and thinly sliced
2 teaspoons fresh fennel leaves -- finely chopped
2 teaspoons fresh parsley -- finely chopped
1/4 cup walnuts -- coarsely chopped
1/4 teaspoons pepper

As a first course or side dish, this unique combination offers a
delightful presentation of complex flavors and textures. Cook lima beans
in a small amount of water for 5 minutes. Plunge into cold water to stop
the cooking process; drain. Place beans in a salad bowl and set aside. In
a small bowl, combine shallots, vinegar and salt. Whisk in oils, and
yogurt. Pour dressing over lima beans. Add fennel bulb and leaves,
parsley, walnuts and pepper. Toss gently.

Makes 5 cups

Source:"Veggie Life Magazine "

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