Raise your hand if you love lima beans! ... Anyone? It may seem cruel to write about limas during Back to School (Work) Week when so many kids – and adults – seem to have an aversion to them, but we're firmly in the love 'em camp. Plus, they're in season right now at many farmers' markets. Have you ever tried them fresh?
Fresh lima beans (or butter beans, as they are also known) are nutty, sweet, and definitely worth keeping an eye out for – though we happily use frozen ones, too. Dressed with a tangy cumin-mint dressing, they make a quick yet full-flavored weeknight side dish or lunch protein.
Lima Beans With Cumin-Mint Dressing Serves 2-4
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.