Warm Lima Bean Salad on a Grilled Portobello

This dish is great as an appetizer or a light supper. The bright citrus dressing, creamy lima beans, and delicate tomatoes perched atop the smokey grilled portabella make this dish as beautiful as it is delicious.

Ingredients:

1 ripe firm roma tomato, chopped and seeded

¼ cup canned lima beans

1 chopped green onion

Small handful chopped white onion

1 portabella mushroom cap, trimmed of stem

Juice of half a lemon

Juice of half a lime

1 tbsp Red wine vinegar

1 tsp olive oil

Sea salt and freshly ground pepper

Directions:

Grill Portobello cap on a grill pan (or a non-stick pan) for 5 to 7 minutes on each side.

Warm lima beans in a bowl (30 to 45 seconds in the microwave should be fine.)

Mix tomato, white onion, green onion, and warmed lima beans in a bowl.

Dress lima bean salad with olive oil, red wine vinegar, lemon and lime juice.

Season with salt and pepper

Place warm salad on top of Portobello cap and serve!

*Courtesy of Jenny Duffy

~The Vegan Project

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