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Lima-Bean Salad with Roasted Poblanos and Queso Fresco

Recipe photo courtesy of Lauren Ross

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.

Source: Martha Stewart Living, June 2018
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The lima beans grown at Rancho San Julian are available at lompocbeans.com.

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