Best 4 Potatoroot Salad With Lima Beans Recipes

Indulge in a delightful culinary journey with our Potato Root Salad with Lima Beans recipe, a harmonious blend of flavors and textures. This vibrant salad showcases the earthy sweetness of potato roots, complemented by the creamy texture of lima beans. Dressed in a zesty vinaigrette, it's a symphony of flavors that will tantalize your taste buds.

Alongside this main recipe, we present a collection of equally enticing dishes that explore the versatility of potato roots and lima beans. Discover the comforting warmth of Potato Root and Lima Bean Soup, a hearty and flavorful broth perfect for chilly days. Experience the exotic fusion of flavors in our Potato Root and Lima Bean Curry, a delectable combination of spices and aromas. And for a refreshing twist, try our Potato Root and Lima Bean Salad with Lemon-Tahini Dressing, a vibrant and tangy take on the classic salad.

Each recipe in this collection offers a unique culinary adventure, allowing you to explore the diverse possibilities of these humble ingredients. Whether you're seeking a hearty main course, a light and refreshing side dish, or a comforting soup, our recipes cater to your every craving. So, embark on this culinary journey and let the flavors of potato roots and lima beans captivate your senses.

Let's cook with our recipes!

LIMA-BEAN SALAD WITH ROASTED POBLANOS AND QUESO FRESCO

Lima-Bean Salad with Roasted Poblanos and Queso Fresco image

It takes a little doing to cook lima beans, but the results are so worth the effort. For this satisfying salad, they're soaked overnight, simmered with aromatics, and tossed with charred poblanos, red onion, cilantro, cherry tomatoes, queso fresco, and a red-wine vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 12

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)

Steps:

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.

LIMA BEAN SALAD

Lima Bean Salad image

Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.

Provided by Kardea Brown

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

One 12-ounce package frozen Fordhook lima beans, thawed
3 cups chicken broth
1 slice thick-cut bacon
1 cup fresh corn kernels (from 2 ears corn)
1 cup grape tomatoes, halved lengthwise
1 small red bell pepper, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1/2 small red onion, thinly sliced (about 1 cup)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup sherry vinegar
1 tablespoon honey
1 teaspoon celery seeds
1/3 cup extra-virgin olive oil

Steps:

For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

POTATO SALAD

Potato Salad image

Potato salad so good it will make you take your shoes off!!!

Provided by Food Network

Categories side-dish

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

4 pounds Idaho potatoes
4 jumbo eggs, hard boiled
2 1/2 cups mayonnaise
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow mustard
1/2 teaspoon freshly ground white pepper
1 teaspoon kosher salt

Steps:

In a large pot, add potatoes and water to cover. Bring to a boil and cook until fork tender. Drain and cool. Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container. Peel and finely chop hard boiled eggs and add to bowl. Add mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until just combined. Cover and chill in the refrigerator for 3 hours before serving.

MARINATED LIMA BEAN SALAD

Marinated Lima Bean Salad image

This salad is one of my family's favorites. It tastes even better the next day, after the lima beans have marinated in the dressing.-Sue Thompson, Chester, Maryland

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 15

Ingredients

1/3 cup canola oil
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon dried tarragon
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/8 teaspoon pepper
Dash garlic powder
1 package (16 ounces) frozen baby lima beans, cooked and drained
1/2 cup sliced onions, halved
1/2 cup sliced fresh mushrooms
2 tablespoons diced pimiento

Steps:

In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour. , In a serving bowl, combine the lima beans, onion, mushrooms and pimientos. Add dressing and toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 151 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

Tips:

To save time, use pre-cooked or canned lima beans.
If you can't find potato roots, you can substitute jicama or turnips.
Add some chopped celery or carrots for extra crunch.
For a spicier salad, add a pinch of cayenne pepper or chili powder.
Garnish the salad with chopped cilantro or parsley before serving.

Conclusion:

Potato root salad with lima beans is a delicious and refreshing salad that is perfect for a summer picnic or potluck. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad to try, give this one a try!