Lima bean salad

Tantalize your taste buds with a delightful Lima bean salad, bursting with fresh flavors and vibrant colors. Perfect for a light and satisfying meal.

Ingredients:

• One 12-ounce package frozen Fordhook lima beans, thawed
• 3 cups chicken broth 
• 1 slice thick-cut bacon 
• 1 cup fresh corn kernels (from 2 ears corn) 
• 1 cup grape tomatoes, halved lengthwise 
• 1 small red bell pepper, diced (about 1 cup) 
• 1 small green bell pepper, diced (about 1 cup) 
• 1/2 small red onion, thinly sliced (about 1 cup) 
• 4 cloves garlic, minced
• Kosher salt and freshly ground black pepper 
• 1/3 cup sherry vinegar 
• 1 tablespoon honey 
• 1 teaspoon celery seeds 
• 1/3 cup extra-virgin olive oil 

Instructions:

1. To prepare the salad: Mix together the lima beans, broth, and bacon in a small saucepan. Bring the mixture to a boil, then lower the heat and let it simmer until the lima beans are soft and fully cooked. Add the corn for the last 2 minutes of cooking, which should take around 10 to 12 minutes. Discard the bacon, drain the beans and corn, and allow them to cool to room temperature.
2. Prepare the vinaigrette: Start by sprinkling about 1/4 teaspoon of salt on the garlic. Crush the garlic using the flat side of a chef's knife until it forms a paste. Transfer the garlic paste to a large bowl and mix in the vinegar, honey, and celery seeds. Slowly whisk in the oil until the mixture is well combined. Season with salt and pepper to taste.
3. Combine the lima beans, corn, tomatoes, peppers, and onions in a bowl and toss everything together. Add more salt and pepper if necessary. Serve the salad at room temperature.

Summary:

• Calories: 1783 kcal
• Fat: 98 g
• Protein: 56 g
• Carbs: 182 g
• Potassium: 3823 mg
• Magnesium: 335 mg