Lima Bean Zucchini Salad

Lima Bean Zucchini Salad is cool. We don’t make this often enough.

As a test kitchen home-eccie, I get a big kick out of “back of the box’ recipes. Some are just so weird that it’s hard to imagine the thought behind them. For example, here’s the first serving suggestion on the back of a bag of Publix frozen Fordhook lima beans: “Cook with pork chops, ketchup, curry powder and salt.” I’m still laughing.

Anyone in the mood for Fordhooks? Hey, bean packers, good news, peas and beans of all kinds are really trendy in restaurants right now. Not long ago R.B. and I had a nice little dinner at City House in Nashville where we enjoyed this little rustic Italian starter: Zucchini, Fava, Red Onion, Pecorino, Lemon. The unexpected cool thing about the dish was that the favas were mashed into a puree and topped with thin slices of crisp zucchini, red onion slivers, and a snowy dusting of grated Pecorino. Here the lines blur between a hummus-style appetizer and a vegetable bean salad. How about that with delicious creamy Fordhooks? Fantastic.

Our recipe includes a little fresh parsley for kicks and we forgot to add the cheese before taking the picture. Try it with any salty cheese, even feta. Or, maybe add a few briny olives. Serve it with grilled bread as a nice antipasto or as a side to simply grilled meats, chicken or fish. 

Like maybe our fork chops, shelf chicken or one hour rump roast.

Lima Bean Zucchini Salad

minmerrell Lima Bean Salad with Zucchini is an interesting bean puree topped with thinly sliced zucchini. Salads Lima Bean Zucchini Salad European Print This

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (16-ounce) bag frozen Fordhook lima beans
• ¼ cup olive oil
• Juice from two lemons, a few tablespoons
• 1 medium zucchini
• ¼ cup slivered red onion
• ¼ cup chopped fresh parsley
• Kosher salt, to taste
• Shredded Parmesan, Pecorino or even crumbled feta cheese, to taste

Instructions

Prepare limas according to package directions, until very soft. Drain the warm lima beans, reserving some of the cooking liquid. Put the limas in a medium bowl with about ½ cup of the cooking liquid and mash with a fork or potato masher until lumpy/smooth. Season the beans with about 2 tablespoons of the lemon juice and stir in additional cooking liquid until the puree is not too heavy feeling. Thinly slice the zucchini on a cheap v-slicer mandolin and cut the rings in half. Combine the zucchini, onions and parsley in a small bowl and toss to taste with lemon juice and salt. Spread the lima puree in a large flat bowl. Scatter the zucchini onion mix over the limas. Sprinkle with the cheese. Serve as a salad/side or appetizer with grilled bread. Makes about 6 servings.