Lima Bean Salad

• 7 tablespoons extra virgin olive oil
• 1/4 cup finely diced onion
• 1 teaspoon minced garlic
• 2 teaspoons thyme leaves
• 2 cups fresh lima beans (from 2 pounds in the pod)
• 2 tablespoons finely diced shallots
• 2 tablespoons lemon juice
• 2 tablespoons sliced opal basil
• 2 tablespoons sliced flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. To cook the lima beans
2. Heat a medium saucepan over high heat for 1 minute.
3. Swirl in 2 tablespoons olive oil, and add the onion, garlic, and thyme.
4. Saute over medium heat 3 to 4 minutes, until the onion is translucent.
5. Add the beans, and cook a few minutes, stirring often to coat the beans with the onion and oil.
6. Season with salt and pepper, and add enough water to cover the beans by a few inches.
7. Simmer 5 to 7 minutes, until the beans are just tender.
8. Cool and store the beans in the cooking liquid.
9. To make the salad
10. Combine the shallots, lemon juice, and a teaspoon salt in a small bowl.
11. Let sit 5 minutes.
12. Whisk in 5 tablespoons olive oil.
13. Drain the cooled beans well and toss them with this vinaigrette and a pinch of salt and pepper.
14. Taste for seasoning and stir in the herbs.

extra virgin olive oil, onion, garlic, thyme, fresh lima beans, shallots, lemon juice, opal basil, parsley, kosher salt

Taken from www.cookstr.com/recipes/lima-bean-salad (may not work)