Published November 21, 2008
POMEGRANATE AND LIMA BEAN SALAD
( note: I use at least 3 pomegranates-Louie b.)
Yield: 6 servings
3 pounds frozen baby lima beans, cooked
3 bunches parsley, chopped
2 medium onions, minced
1 green bell pepper, minced
Seeds of 2 to 3 fresh pomegranates
3/4 cup canola oil
1/2 cup fresh lemon juice
1 tablespoon salt
1 garlic clove, minced
1. Combine the lima beans, parsley, onions, bell pepper, and pomegranate
seeds n a large bowl and mix well.
2. Combine the dressing ingredients in a 16-ounce jar and shake well.
Pour over the lima bean mixture and stir well to dress all the ingredients
evenly. Refrigerate overnight to marinate fully. Transfer to an attractive
serving bowl and serve as a side dish.