Fresh Lima Bean and Romaine Lettuce Slaw With Orecchiette

• 2 large ripe tomatoes, cut into small dice
• 1/2 cup minced chives
• 1/4 cup minced, pitted green olives
• 2 tablespoons olive oil
• 2 cups fresh or frozen lima beans
• 2 teaspoons salt, plus more to taste
• Freshly ground pepper to taste
• 1/2 pound orecchiette
• 4 cups romaine lettuce that has been cut across into thin strips

1. In a large bowl, toss together the tomatoes, chives, olives and olive oil.
2. Set aside.
3. Cook the lima beans in simmering water until tender.
4. Drain and add to the tomato mixture.
5. Bring a large pot of lightly salted water to boil.
6. Add the orecchiette and cook until al dente, about 10 minutes.
7. Drain.
8. Toss the warm pasta into the salad.
9. Add the salt and pepper to taste.
10. Toss in the lettuce and serve immediately.

tomatoes, chives, green olives, olive oil, beans, salt, freshly ground pepper, orecchiette, romaine lettuce that

Taken from cooking.nytimes.com/recipes/11598 (may not work)