Caitlin Bensel
Active Time
20 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 1 cup lettuce, 1 1/4 cups bean mixture, and about 2 tbsp. dressing)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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