Posted by: marthabernie | May 19, 2014


Another British recipe from BBC Good Food magazine which I have altered a bit.  It calls for broad beans again (most like fava beans), but I substitute lima beans or canned butter beans.  This is easy and quick, good to make ahead and refrigerate.


4 medium zucchini squash

8 oz lima beans frozen

2 tablespoons olive oil

10 walnut halves, roughly chopped


1 tablespoon white wine vinegar

2 oz. olive oil

To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside.  Boil the lima beans in water for until tender.  Drain and plunge into iced water.  Leave to cool; then remove the skins (I don’t always do this with the lima beans).  Cut the zucchini into 5 or 6 pieces on the diagonal.  Heat the remaining olive oil in frying pan over medium heat, add the zucchini, cook, stirring for 5 to 8 minutes until they are lightly golden.  Add the lima beans and some seasoning and cook for another minute.  Remove from heat and stir in the vinaigrette while still warm.  Serve warm or after refrigeration.  Serve with the chopped walnuts scattered over salad.

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