Biała fasola ‘JAŚ’ na zimno or Different Lima Bean Salad

It is very much in demand, when and if i remember to make it. The trick is to let hot beans soak up the dressing.. and serve the whole thing in room temperature.

Stores well in the fridge – this recipe will make about 2 litres of salad, a side dish for 6 people, or salad for 8

  • ½ kg of dried beans – large LIMA works very well, but you can use any – just watch the cooking time, so that you do not mash it
  • ½ red onion (option)
  • Vinaigrette – whatever one likes. I usually go for Italian/dried tomatoes, but I remember it working nice with the classic basic French (oil, vinegar, salt, pepper, perhaps some sugar). I would not use any cream based stuff, but – all is open for experiments
  1. Soak the beans in large amount of water, likely overnight. They do grow in volume, allow for at least twice the starting size.
  2. Strain them, put in a saucepan and add water to cover them and then some.
  3. Bring to boil and let simmer until soft – do not overcook!
  4. While the beans are cooking prepare the vinaigrette in a large bowl – I chop some dried tomatoes, add olive oil, some balsamic vinegar, some ‘Italian’ spices, much salt and pepper
  5. When bean are cooked strain them and drop into the bowl with the vinaigrette. Mix gently, but mix well.
  6. Cover with the transparent foil and set aside until cool.
  7. Then either place in the fridge to use later or
  8. Slice some red onion and mix in if desired
  9. Transfer into a serving platter and serve.
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