Lima Beans With Cumin-Mint Dressing
1/2 pound shelled fresh lima beans (can substitute frozen)
1 tablespoon plain yogurt
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon cumin seeds, toasted and ground
1 small clove garlic, minced
2 tablespoons chopped mint
Salt, to taste
Mint leaves for garnish (optional)
Have ready an ice bath. Bring a pot of water to a boil. Add the lima beans and cook until tender, about 8-10 minutes. Using a slotted spoon, transfer the lima beans to the bowl of ice water.
In a large bowl, whisk together the remaining ingredients. Drain the lima beans and pat dry. Add them to the bowl of dressing and toss.
Serve immediately or refrigerate until ready to serve. Garnish with mint leaves before serving.
(Images: Emily Ho)