marsha-tbay
Well-known member
I have not made this. If I were to make it I would only use olive oil, not canola. Also, I prefer toasted sesame oil. When I've used toasted sesame oil in other dishes, I find I don't like any others mixed with it at all.
This is a side dish accent and should be served at room temp.
2 10 oz pkgs frozen baby lima beans
1 large shallot, finely chopped
1 tbsp white wine vinegar, or more or less to taste
1/2 tsp salt
1-1/2 tbsp Canola oil
2 tsps dark sesame oil
1 tbsp thick, plain low fat yogurt
1 small fennel bulb (1/2#), quartered, cored and sliced crosswise very thinly
1 tbsp finely chopped fennel leaves
1 tbsp finely chopped parsley
1/4 c coarsely chopped walnuts
1/4 tsp white pepper
Cook the lima beans in a small amount of salted water for 5 minutes. Plunge them into cold water to stop the cooking process, drain, and transfer to a bowl.
In a small bowl combine the shallot, vinegar and salt. Whis in the veg oil, sesame oil and yogurt. Pour over the lima beans. Add the remaining ingredients and toss gently. Taste and season with salt accordingly.
This is a side dish accent and should be served at room temp.
2 10 oz pkgs frozen baby lima beans
1 large shallot, finely chopped
1 tbsp white wine vinegar, or more or less to taste
1/2 tsp salt
1-1/2 tbsp Canola oil
2 tsps dark sesame oil
1 tbsp thick, plain low fat yogurt
1 small fennel bulb (1/2#), quartered, cored and sliced crosswise very thinly
1 tbsp finely chopped fennel leaves
1 tbsp finely chopped parsley
1/4 c coarsely chopped walnuts
1/4 tsp white pepper
Cook the lima beans in a small amount of salted water for 5 minutes. Plunge them into cold water to stop the cooking process, drain, and transfer to a bowl.
In a small bowl combine the shallot, vinegar and salt. Whis in the veg oil, sesame oil and yogurt. Pour over the lima beans. Add the remaining ingredients and toss gently. Taste and season with salt accordingly.