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Fresh Lima Salad

Ingredients
  Lima beans 2 Cup (32 tbs)
  Halved cherry tomatoes 1 1⁄2 Cup (24 tbs)
  Thinly sliced bell peppers 1 Cup (16 tbs) (Yellow / Green Variety)
  Thinly sliced scallions 1⁄4 Cup (4 tbs)
  Chopped fresh basil 2 Tablespoon
  Snipped chives 2 Tablespoon
  Lemon juice 3 Tablespoon
  Water 1 Tablespoon
  Olive oil 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Minced garlic 2 Teaspoon
  Torn spinach leaves 2 Cup (32 tbs)
  Hard cooked eggs 2
  Seasoned whole grain croutons 1 Cup (16 tbs)
Directions

Steam the lima beans until just tender, about 5 minutes.
Place in a large bowl.
Add the tomatoes, peppers, scallions, basil and chives.
Toss to combine.
In a small bowl, whisk together the lemon juice, water, oil, mustard and garlic.
Pour over the salad and toss well.
Line individual plates with the spinach.
Spoon on the salad.
Cut the eggs into wedges and add to the plates.
Sprinkle with the croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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