Best Lima Bean And Salami Salad Recipes

ASPARAGUS, LIMA BEAN AND SALAMI SALAD image

Yield 8 people

Number Of Ingredients 9

2 bunches asparagus (30 spears), trimmed and steamed (about 2 pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
1 teaspoon fresh rosemary, finely chopped
1 teaspoon freshly grated lemon zest (1 lemon)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen baby lima beans, cooked
2 ounces Genoa salami, cut into matchstick pieces (about 2/3 cup

Steps:

1. In lightly salted boiling water, cook asparagus 3 to 5 minutes, until tender-crisp. Drain into a colander and shock under cold running water for 3 minutes. Allow excess water to drain, stack in bundles and cut into 1 pieces. Place in a large bowl. 2. In the same bowl, add oil, garlic, rosemary, lemon zest, salt and pepper. Add lima beans and salami; toss to coat.

Lima Bean and Salami Salad image

Provided by @MakeItYours

Number Of Ingredients 9

1 cup diced onion
12 Tbs. STAR Extra Virgin Olive Oil
4 oz. dry Italian salami, cut into ¼ - inch wide strips
6 garlic cloves, thinly sliced
2 (16 oz.) package baby lima beans, thawed
½ cup STAR Balsamic Vinegar
½ cup shredded basil
salt and pepper
⅓ cup toasted pine nuts

Steps:

In large skillet over medium-high heat, sauté onion in 4 Tbs. olive oil until translucent, about 3 minutes. Add salami and garlic and cook 1 minute longer. Add lima beans and toss to combine. Transfer mixture to serving dish and allow cool to room temperature.
In a small bowl, whisk remaining olive oil with vinegar. Pour over bean mixture. Add basil strips and season to taste with salt and pepper. Toss again, then sprinkle pine nuts over top and serve.