Lima Bean Salad with Cumin - Mediterranean 3g carbs, 1g fiber

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Lima Bean Salad with Cumin - Mediterranean 3g carbs,

1g fiber

1 10-ounce package frozen lima beans

4 cloves garlic, crushed and peeled

1/4 teaspoon crushed red pepper

2 tablespoons extra-virgin olive oil

4 teaspoons lemon juice

1 teaspoon ground cumin

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh dill

 

 

 

1. Bring a large saucepan of lightly salted water to a

boil. Add lima beans, garlic and crushed red pepper;

cook until the beans are tender, about 10 minutes.

Remove from heat and let cool in the liquid.

2. Drain the beans and garlic. Transfer to a food

processor. Add oil, lemon juice, cumin, salt and

pepper; process until smooth. Scrape into a bowl, stir

in mint, cilantro and dill.

 

Makes about 1 1 /2 cups

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

 

NUTRITION INFORMATION: Per tablespoon: 25 calories; 1

g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g

carbohydrate; 1 g protein; 1 g fiber; 56 mg sodium.

 

0 Carbohydrate Servings

 

Exchanges: Free food

 

Source: EatingWell Diabetes Cookbook

Formatted by Chupa Babi in MC: 07.14.07

 

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days

or freeze for up to 6 months.

 

Humble limas are transformed into a sensational

Mediterranean spread that is vibrant with a mix of

fresh herbs and spices. You can substitute frozen

edamame beans for the limas in Step 1; cook according

to package directions.

 

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