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Lima bean and chick pea salad

  • 8-10
Lima bean and chick pea salad


  • 1 cup lima beans
  • ½ cup chick peas
  • 1 bulb fennel
  • 1 onion
  • 1 punnet cherry tomatoes or 4 large tomatoes
  • 200 grams green beans
  • 1 cup black olives, stones removed
  • Dressing
  • 2 cloves garlic, crushed and peeled
  • ½ cup fresh basil leaves or 2 tablespoons dried
  • 3 tablespoons red wine viengar
  • ½ cup olive oil
  • ½ teaspoon prepared mustard


  1. Put the lima beans and chick peas in separate bowls. Cover with water and soak overnight. Drain and cook separately in plenty of water for about 1 hour until tender. Drain and refresh in cold water.
  2. Trim the fennel and slice finely. Peel and finely chop the onion. Wash the cherry tomatoes or else cut the large tomatoes into quarters.
  3. Top, tail and blanch the green beans. Refresh under cold wter and cut into 3cm pieces.
  4. In a bowl, toss the beans, chick peas, fennel, onion, tomatoes, beans and olives together.
  5. Make the dressing and pour over. Leave to marinate 1 hour before serving.
  6. Dressing
  7. Put the garlic, basil, olive oil, red wine vinegar, pepper, salt and mustard into a blender. Blend until smooth.

Cooks Tips

- If you don't have time to soak and cook the dried beans, buy them already prepared in cans. You will need about 4 cups of cooked beans and/or chick peas.

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