Ever since my birthday dinner at The Grocery I have been dreaming of this bean salad I had there. It was so yummy and an unexpected favorite out of everything we ordered. This was my attempt to recreate it. The original recipe was made with butter beans but for the life of me I could not find butter beans. When the Farmers Market opens back up here I will make this again with fresh butter beans. Instead of butter beans I used lima beans I figured they were probably closest to butter beans and they worked perfectly. This is such a light and fresh salad. Perfect paired with fish or grilled chicken. I served ours with roasted salmon, broccoli and mac and cheese (see pic below). This will save for a day or so but honestly it is best right when it is made. Enjoy!

L I M A B E A N C H O P P E D S A L A D

1 small bag frozen lima beans

1 red bell pepper thinly sliced

4 green onions sliced

1 small head radicchio thinly sliced

4 radishes thinly sliced

1 bulb fennel thinly sliced

Shaved Parmesan cheese

Fresh Basil

Parsley

Garlic Expressions Dressing

Juice of one lemon

salt and pepper

Bring a pot of water to a boil and add frozen lima beans. Cook about 20-25 minutes until tender. Drain in a colander and set aside.

Combine all salad ingredients in a bowl and season with salt and pepper. Toss all with the juice of a lemon. Then drizzle with Garlic Expressions Dressing.