A tongue-tingling way to enjoy lima beans. Serve them on a bed of lettuce surrounded by cucumber slices, tomato wedges, and mixed olives, with a sprinkling of chopped parsley and green onions on top. –The Ram in the Thicket, Wilton, New Hampshire
Yield:
Serves 4-6Ingredients
1 package frozen baby limas
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon water
1/4 teaspoon red pepper flakes (or to taste)
1/2 teaspoon oregano
1 teaspoon fresh mint
1/2 teaspoon sugar
Salt and pepper to taste
Instructions
Cook limas until barely tender. Combine remaining ingredients in blender and process until well blended. Pour over drained limas and refrigerate for at least 2 hours, preferably longer, stirring ring occasionally.
