Lima Dill Salad
A fresh and creamy lima bean salad with crunch from celery and green onions, accented by dill seed and parsley. Perfect for light lunches or summer gatherings.
Ingredients
Instructions
- Cook lima beans according to package directions, then drain and chill thoroughly.
- Mix cooled lima beans with chopped celery, green onions, and parsley.
- Blend mayonnaise, vinegar, dill seed, salt, and pepper until well combined.
- Pour mayonnaise mixture over the lima bean mixture and toss to coat evenly.
- Refrigerate until ready to serve.
- Serve on a salad plate lined with lettuce.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt in place of mayonnaise. If fresh dill is available, it can be used instead of dill seed for a more vibrant flavor. Ensure that the lima beans are not overcooked to maintain their texture. This salad can be customized with additional vegetables like bell peppers or cucumbers for added crunch. Serve it chilled for the best flavor.
Serving Suggestions
This Lima Dill Salad is perfect as a light lunch or as a side dish for grilled meats or fish. It pairs beautifully with Hot Pickle Mix for a refreshing contrast. For a complete meal, serve it alongside crusty bread or as part of a larger spread featuring other salads. It also makes a great picnic dish, served on a bed of lettuce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld as it sits, enhancing the taste. If the salad becomes too thick after refrigeration, you can stir in a little extra mayonnaise or yogurt to restore its creaminess before serving. Avoid freezing as the texture may suffer.
Nutrition & Diet Analysis (per serving)
Each serving of Lima Dill Salad contains roughly 206 calories, with 3g protein, 20g carbohydrates, and 12g fat. It is a good source of iron (19% of the Daily Value), vitamin C (14% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 606mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh lima beans instead of frozen?
Yes, you can use fresh lima beans! Just be sure to cook them until tender, which may take longer than frozen ones. Fresh beans will provide a slightly different texture and flavor, so adjust your cooking time accordingly.
Is this salad suitable for vegan diets?
To make this salad vegan, substitute the mayonnaise with a vegan alternative or mashed avocado for creaminess. Ensure that the vinegar used is also vegan-friendly. With these adjustments, it can easily fit into vegan recipes.
Can I prepare this salad in advance?
Absolutely! This salad can be made a day ahead of time. Just keep it refrigerated until you're ready to serve. The flavors will develop nicely, making it even more delicious. Just give it a good stir before serving to redistribute the dressing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).