- 4
Ingredients
- 3 3 3 cups water
- 1/2 1/2 1/2-inch medium-size red onion, cut into 1/2-inch wedges, plus thin slices for garnish
- 2 2 2 garlic cloves, coarsely chopped
- 1 1 1 dried bay leaf
- 1 1 1 teaspoon kosher salt, divided
- 2 2 2 cups fresh or thawed frozen lima beans
- 3/4 3/4 3/4 cup loosely packed fresh basil leaves
- 4 1/2 4 1/2 1/2 tablespoons olive oil
- 1 1/2 1 1/2 1/2 tablespoons white wine vinegar
- 1 1/2 1 1/2 1/2 tablespoons fresh lemon juice
- 3/4 3/4 3/4 teaspoon honey
- 1/2 1/2 1/2 teaspoon black pepper
- 1 1 2 cup fresh corn kernels (from 2 ears)
- 1 1 1 cup cherry tomatoes, halved
- 1 1 1 cup cooked lentils
- 4 4 4 cups chopped romaine lettuce
- 341 341
- 17g 17g
- 2g 2g
- 14g 14g
- 12g 12g
- 39g 39g
- 10g 10g
- 8g 8g
- 1g sugars 1g
- 500mg 500mg
- 8% 8% DV
- 19% 19% DV
- 341 341
- 17g 17g
- 2g 2g
- 14g 14g
- 12g 12g
- 39g 39g
- 10g 10g
- 8g 8g
- 1g sugars 1g
- 500mg 500mg
- 8% 8% DV
- 19% 19% DV
Preparation
Step 1
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.