The Educated Eater Canada

By: Eva Gionet, RHN – Moncton, NB

A nice light summer salad!

Yields: 3 ½  cups

Ingredients:

• 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)

Directions:

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.