Ingredients
- 1 tomato
- 260 gr lima beans (dried)
- 30 ml olive oil
- 16 ml wine vinegar (red)
- 2 ml dry mustard
Parsley, chopped Drain soaked lima beans. Wash. Cover with fresh water & cook until soft, about 45 to 60 minutes, depending on the age of the bean. Drain, reserving the stock for soups later. Combine lima beans & tomatoes in a serving bowl. Whisk together the remaining ingredients, except the parsley. Toss the dressing with the beans & tomatoes. Chill. Garnish with parsley before serving. Recipe by Mark Satterly
