Lima Bean Salad
- 6 cups cooked Lima beans
- 3 tbs fresh basil, torn
- 1/2 cup scallions, sliced
- 3/4 cup extra virgin olive oil
- 1/2 red wine vinegar
- 1 tbs sugar
- Cook Lima Beans according to package directions.
- In a bowl add the vinegar, sugar, basil and scallions.
- Whisk in the olive until fully incorporated.
- Add Lima beans to a large bowl and pour dressing over.
- Refrigerate covered for at least 1 hour before serving.
- Season with salt and pepper.