Chestnut Lima Bean Salad

I was first introduced to chestnut lima beans a couple of years back and was always intrigued by their white speckles and marbling. They have creamy texture with the consistency of chestnuts. The beans trace back to the Pervian Andes where it got its name from in Lima, Peru. 

Very high in fiber and a great source of protein, this bean is apparently rare and sought after. Sad.

I created this salad last night and was very good indeed. Full of color and different flavors from the bitterness of the radicchio, licorice hint of fennel crunch and sweetness of the cherry tomatoes. If you aren't a fan of radicchio you can replace it with red cabbage.  

Recipe:

1 cup chestnut lima bean (no need to pre soak as it cooks in a jiffy)

1 fennel sliced thinly

1 big handful of string beans cut into 2 inch pieces

1 radicchio sliced thinly  

Small handful of yellow cherry tomatoes (whole)

2 tablespoon fresh pomegranate seeds

Dressing:

Juice of 1 orange

1/2 glass lemon juice 

1 teaspoon Dijon mustard

Couple of drops of sesame oil 

1 teasppon balsamic vinegar

1 teaspoon maple syrup

Sea salt

Pepper

Olive oil

Method:

Cook beans until soft, set aside to cool. Boil the string beans for 4 minutes and immerse into a bowl of ice cold water to retain its color and crunch. 

Make the dressing in a bowl adding the olive oil at the end by slowly pouring it and whisk to get a thick consistency. Taste and add what you feel needs more oomph. 

Assemble the salad ingredients on a big plate and drizzle the dressing.