Fresh Lima Bean and Romaine Lettuce Slaw With Orecchiette
Published June 22, 1993
- Total Time
- 35 minutes
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Ingredients
2 large ripe tomatoes, cut into small dice
½ cup minced chives
¼ cup minced, pitted green olives
2 tablespoons olive oil
2 cups fresh or frozen lima beans
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
½ pound orecchiette
4 cups romaine lettuce that has been cut across into thin strips
Nutritional analysis per serving
42 grams carbs; 263 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 5 grams fiber; 434 milligrams sodium; 10 grams protein; 4 grams sugar
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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Preparation
- 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.
Private Notes
Comments
green goddess dressing, fennel, celery, fish salad, bed of arugula and ice burg lettuce, lemon juice
add fennel, celery, and cherry tomatoes