Lima Bean Salad with Lemon-Basil Dressing

Ingredients

• 2 cups lima beans
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1 medium, diced red bell pepper
• 1/4 cup, chopped fresh basil
• 3 tablespoons lemon juice
• 1 clove, minced garlic
• 1 teaspoon maple syrup
• 1 tablespoon coconut aminos
• to taste black pepper
• 1 medium, diced avocado
• 4 cups for serving mixed leafy greens

Steps

1. 1. Bring a pot of water to a boil and add the lima beans. Cook for about 10 minutes until tender. Drain and rinse under cold water to stop the cooking process.
2. 2. In a large mixing bowl, combine the cooked lima beans, cherry tomatoes, cucumber, red bell pepper, and chopped basil.
3. 3. In a small bowl, whisk together the lemon juice, minced garlic, maple syrup, coconut aminos, and black pepper until well combined.
4. 4. Pour the dressing over the salad mixture and gently toss to combine.
5. 5. Just before serving, fold in the diced avocado for creaminess.
6. 6. Serve the salad on a bed of mixed leafy greens for added freshness.

Notes

• Feel free to adjust the black pepper to suit your taste.

Substitutions

• If you can't find lima beans, you can substitute with cannellini beans.