Lima-Bean Salad with Roasted Poblanos and Queso Fresco
It takes a little doing to cook lima beans, but the results are so worth the effort. For this satisfying salad, they're soaked overnight, simmered with aromatics, and tossed with charred poblanos, red onion, cilantro, cherry tomatoes, queso fresco, and a red-wine vinaigrette.
Martha Stewart Living, June 2018
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Credit:
Lauren Ross
Recipe Summary
Ingredients
Directions
Cook's Notes
The lima beans grown at Rancho San Julian are available at lompocbeans.com.