Tomato And Lima Bean Salad
A fresh and creamy tomato and lima bean salad with a tangy yogurt-mayonnaise dressing, perfect for light lunches, picnics, or as a side dish for casual gatherings.
Ingredients
Instructions
- Combine the quartered tomatoes and cooked lima beans in a bowl.
- Mix the plain yogurt with the mayonnaise in a separate bowl.
- Season the yogurt-mayonnaise mixture with salt and black pepper.
- Add the seasoned dressing to the tomatoes and lima beans, then mix thoroughly.
Tips & Substitutions
For added flavor, consider incorporating chopped fresh herbs like basil or parsley into the salad. If you prefer a lighter dressing, you can substitute Greek yogurt for the plain yogurt. For a bit of crunch, add some diced cucumbers or bell peppers. This salad makes a great side dish, especially during the summer months when tomatoes are at their peak.
Serving Suggestions
This Tomato and Lima Bean Salad can be served as a refreshing side dish to grilled meats or as part of a vibrant vegetarian meal. It pairs beautifully with Fried Zucchini Slices or can be enjoyed alongside a light soup, such as Canned Vegetable Soup. A sprinkle of feta cheese on top can also elevate the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best eaten fresh, but if needed, you can reheat the lima beans gently on the stove or in the microwave before serving. Be cautious not to overheat, as this may cause the tomatoes to become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato And Lima Bean Salad contains roughly 403 calories, with 8g protein, 46g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (58% of the Daily Value), vitamin C (37% of the Daily Value), and iron (36% of the Daily Value), and a good source of protein and vitamin A. It also contributes 16g of dietary fiber toward your daily target.
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 canned lima beans instead of cooked ones?
Yes, you can definitely use canned lima beans for convenience. Just make sure to drain and rinse them thoroughly before adding them to the salad, as this will help reduce sodium content and improve flavor.
How can I make this salad vegan?
To make this salad vegan, substitute the plain yogurt and mayonnaise with plant-based alternatives. There are many excellent vegan yogurt and mayonnaise options available that will work well and maintain the creamy texture of the dressing.
What other vegetables can I add to this salad?
You can enhance the salad with a variety of vegetables, such as diced cucumbers, red onions, or bell peppers. Adding some corn or avocado can also provide different textures and flavors, making the salad even more interesting.
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).