Food & Cooking Recipes Salad Recipes Lemony Lima Beans with Parmesan 3.4 (5) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 This salad is great for a picnic, or it can be served as a side for lunch or dinner. Ingredients 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 ⅓ cup shaved Parmesan cheese (1 ounce) Directions 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. 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. Rate it Print