Fresh Lima Bean and Romaine Lettuce Slaw With Orecchiette
- Total Time
- 35 minutes
- Rating
- Notes
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Ingredients
Yield:6 main course servings or 12 side-dish servings
- 2large ripe tomatoes, cut into small dice
- ½cup minced chives
- ¼cup minced, pitted green olives
- 2tablespoons olive oil
- 2cups fresh or frozen lima beans
- 2teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- ½pound orecchiette
- 4cups romaine lettuce that has been cut across into thin strips
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
263 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 10 grams protein; 434 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large bowl, toss together the tomatoes, chives, olives and olive oil. Set aside. Cook the lima beans in simmering water until tender. Drain and add to the tomato mixture.
- Step 2
Bring a large pot of lightly salted water to boil. Add the orecchiette and cook until al dente, about 10 minutes. Drain. Toss the warm pasta into the salad. Add the salt and pepper to taste. Toss in the lettuce and serve immediately.
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Richard graham
green goddess dressing, fennel, celery, fish salad, bed of arugula and ice burg lettuce, lemon juice
Richard graham
add fennel, celery, and cherry tomatoes
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