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Lima-Bean Salad with Roasted Poblanos and Queso Fresco
Credit:
Lauren Ross
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
1 pound dried lima beans
1 small yellow onion, halved
1 carrot, cut into thirds
1 stalk celery, cut into thirds
Kosher salt and freshly ground pepper
2 fresh poblano chiles
3 tablespoons red-wine vinegar
5 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced (2/3 cup)
1/4 cup coarsely chopped cilantro leaves
8 ounces cherry tomatoes, halved
2 ounces queso fresco or feta, crumbled (about 1/2 cup)
Cook's Notes
The lima beans grown at Rancho San Julian are available at lompocbeans.com.
Gallery
Lima-Bean Salad with Roasted Poblanos and Queso Fresco
Credit:
Lauren Ross
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Serves 6 to 8
Gallery
Lima-Bean Salad with Roasted Poblanos and Queso Fresco
Credit:
Lauren Ross
Lima-Bean Salad with Roasted Poblanos and Queso Fresco
Credit:
Lauren Ross
Lima-Bean Salad with Roasted Poblanos and Queso Fresco
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Serves 6 to 8
Recipe Summary
prep: 20 mins
total: 1 hr
Yield: Serves 6 to 8
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 1 pound dried lima beans
- 1 small yellow onion, halved
- 1 carrot, cut into thirds
- 1 stalk celery, cut into thirds
- Kosher salt and freshly ground pepper
- 2 fresh poblano chiles
- 3 tablespoons red-wine vinegar
- 5 tablespoons extra-virgin olive oil
- 1 small red onion, thinly sliced (2/3 cup)
- 1/4 cup coarsely chopped cilantro leaves
- 8 ounces cherry tomatoes, halved
- 2 ounces queso fresco or feta, crumbled (about 1/2 cup)
Directions
Rinse beans, removing debris; transfer to a large bowl. Add cold water until covered by at least 2 inches. Refrigerate overnight.
Drain; transfer beans to a large pot and add enough water to cover by 4 inches. Add yellow onion, carrot, and celery; bring to a simmer. Season generously with salt; reduce heat to medium-low and continue simmering until beans are tender but not falling apart, 40 to 50 minutes. Drain; transfer to a large bowl. Remove and discard vegetables. (Or, if not using immediately, let cool in liquid and refrigerate up to 5 days.)
Place chiles over the flame of a gas burner or on a grill; roast, turning, until charred on all sides, about 10 minutes. Transfer to a bowl and cover with a plate; let cool slightly. When cool enough to handle, use a paring knife to remove charred skins. Remove stems and seeds; cut chiles into 1/2-inch pieces.
In a small bowl, whisk together vinegar and oil. Drizzle over beans; add roasted chiles, red onion, cilantro, and tomatoes. Gently toss to coat. Season with salt and pepper, sprinkle with cheese, and serve.
Cook's Notes
The lima beans grown at Rancho San Julian are available at lompocbeans.com.
Cook’s Notes
The lima beans grown at Rancho San Julian are available at lompocbeans.com.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lima-Bean Salad with Roasted Poblanos and Queso Fresco
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All Reviews for Lima-Bean Salad with Roasted Poblanos and Queso Fresco
- of Reviews
Reviews:
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Newest
Reviews:
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