Lima Bean Salad with Roasted Poblanos and Queso Fresco Recipe
Recipe By Martha Stewart-3
It takes a little doing to cook lima beans, but the results are so worth the effort. for this satisfying salad, they're soaked overnight, simmered with aromatics, and tossed with charred poblanos, red onion, cilantro, cherry tomatoes, queso fresco, and a red wine vinaigrette.
4.8
11 Rating -
Rate
Vegdiet
1hr total
20minsPrep
1hr total
20m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Lima Bean Salad with Roasted Poblanos and Queso Fresco Recipe
- 0.17 pound Dried lima beans
- 0.17 Small yellow onion, halved
- 0.17 Carrot, cut into thirds
- 0.17 stalk Celery, cut into thirds
- As required Kosher salt and freshly ground pepper
- 0.33 Fresh poblano chiles
- 1/2 tablespoon Red wine vinegar
- 0.83 tablespoon Extra virgin olive oil
- 0.17 Small red onion, thinly sliced
- 1/25 cup Coarsely chopped cilantro leaves
- 1.33 ounce Cherry tomatoes, halved
- 0.33 ounce Queso fresco or feta, crumbled
Nutrition
value
value
179
calories per serving
12 g Fat4 g Protein12 g Carbs10 g FiberOther
Current Totals
- Fat12g
- Protein4g
- Carbs12g
- Fiber10g
MacroNutrients
- Carbs12g
- Protein4g
- Fiber10g
Fats
- Fat12g
Vitamins & Minerals
- Calcium84mg
- Iron3mg
- Vitamin A979mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B953mcg
- Vitamin B120mcg
- Vitamin C29mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium73mg
- Manganese< 1mg
- Phosphorus80mg
- Selenium10mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart-3