A Guide to Feeding our Future

By: Eva Gionet, RHN – Moncton, NB

A nice light summer salad!

Yields: 3 ½  cups


  • ¼ lb. fresh green beans, trimmed and cut into 2″ lengths
  • ½ cup diced carrot
  • 3 cups cooked lima beans
  • Lemon Tarragon Dressing (recipe under Sauces, Dips and Marinades)


  1. Cook the green beans in boiling water for 4 to 5 minutes, remove with a slotted spoon and rinse in cold water. Set aside.
  2. In the same water, cook carrots for 1 minute, drain in a colander and rinse under cold water.
  3. In a large bowl, combine the lima beans, green beans and carrot.
  4. Drizzle with dressing, stir gently to combine.
  5. Serve at room temperature. Refrigerate leftovers.

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