Under 30 Minutes

Lemony Lima Beans with Parmesan

This salad is great for a picnic, or it can be served as a side for lunch or dinner.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2006


  • Coarse salt and ground pepper
  • 2 packages (10 ounces each) frozen baby lima beans, unthawed
  • 3 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/3 cup shaved Parmesan cheese (1 ounce)


  1. Bring a large saucepan of salted water to a boil. Add lima beans and cook, stirring occasionally, until tender, about 4 minutes. Drain, rinse with cold water (to stop further cooking), then drain again, and pat dry with paper towels.

  2. Transfer lima beans to a bowl. Stir in oil, lemon zest, and lemon juice; season with salt and pepper. Divide among four serving plates, and sprinkle with Parmesan.


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