Lima Beans With Asparagus, Radish, And Green Peas

• 1 cup Dried Lima Beans, Picked Through
• 1 cup Asparagus Spears, Chopped 1 1/2 Inches, Blanched And Shocked
• 1 whole Radish, Sliced Paper Thin
• 1/4 cups Frozen Green Beans
• 1 dash Fresh Lemon Juice
• 1 dash Extra Virgin Olive Oil
• 1 pinch Salt And Pepper, to taste

1. Soak the lima beans in water for 6-8 hours, or overnight. You want enough water so that as the beans soak up some, there will always be enough to keep the beans covered. I covered the beans with about 3 inches of extra water.
2. After soaking, rinse the beans and simmer until tender, approximately 1 1/2 to 2 hours.
3. Drain and rinse in cold water to stop the cooking process. Toss the beans with the blanched asparagus, radish, and green peas. Top with a squeeze of fresh lemon juice, olive oil, and salt and pepper. Combine.

beans, paper, ubc, lemon juice, olive oil, salt

Taken from tastykitchen.com/recipes/salads/lima-beans-with-asparagus-radish-and-green-peas/ (may not work)