Filling lentils tag team with a garden’s bounty of vegetables to add fiber and color to this bright, seasonal salad. On the flavor playground, basil and tomatoes are best friends, so it’s no surprise this herb-loaded dressing is the perfect way to tie all of this salad’s vegetables together.
3 cups water
1/2 medium-size red onion, cut into 1/2-inch wedges, plus thin slices for garnish
2 garlic cloves, coarsely chopped
1 dried bay leaf
1 teaspoon kosher salt, divided
2 cups fresh or thawed frozen lima beans
3/4 cup loosely packed fresh basil leaves
4 1/2 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon honey
1/2 teaspoon black pepper
1 cup fresh corn kernels (from 2 ears)
1 cup cherry tomatoes, halved
1 cup cooked lentils
4 cups chopped romaine lettuce
Added sugars 1g
Calcium 8% DV
Potassium 19% DV
How to Make It
Combine 3 cups water, onion wedges, garlic, bay leaf, and 1/2 teaspoon salt in a medium saucepan over high; bring to a boil. Add lima beans, and return to a boil. Reduce heat to low, and simmer until beans are tender, 15 to 20 minutes. Drain; discard bay leaf. Spread bean mixture in a single layer on a baking sheet, and refrigerate until cold, about 30 minutes.
Combine basil, oil, vinegar, lemon juice, honey, pepper, and remaining 1/2 teaspoon salt in a blender; process until smooth, about 1 minute, scraping down sides of blender as needed.
Combine lima bean mixture, corn, tomatoes, and lentils in a large bowl; gently toss to combine. Divide lettuce among 4 plates; top evenly with bean mixture. Drizzle with basil vinaigrette; garnish with thin slices of red onion.
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