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Georgian Bean Salad

Sue W. Thompson, M.D., in the All Animals Meatless Monday Recipe Contest, 2013

  • This protein-rich salad from Eastern Europe is worth a try even if you are dubious about limas. You could also make it with kidney or cannellini beans. Meredith Lee/The HSUS

Serves 4 as an entrée (or 8 as an appetizer)

1/3 cup plus 1 teaspoon vegetable oil, divided (or less to taste)
2 tablespoons red wine vinegar
2 teaspoons sugar (or 1 packet sweetener)
1/4 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
Dash of garlic powder
1/2 cup sliced fresh mushrooms
1 1/3 cup red wine
One 16-ounce package frozen baby lima beans, cooked and drained
1/2 cup thinly sliced red onion
2 tablespoons sliced green olives (or 2 tablespoons diced red pimientos)

In a jar with a tight-fitting lid, combine 1/3 cup of oil and the seasonings through the garlic powder. Cover the jar and shake well.

Cook the mushrooms slightly in the remaining teaspoon of oil, then add the wine and let it cook down. Drain.

In a serving bowl, combine the lima beans, onion, mushrooms and olives. Add the dressing and toss to coat. Cover and refrigerate for 1 hour or up to a day. The salad tastes even better after the lima beans have marinated in the dressing overnight.

Variation: This salad could also be made with kidney or cannellini beans.

(This recipe from Sue W. Thompson, M.D., was entered in the All Animals Meatless Monday Recipe Contest, 2013.)


All figures are per serving (assumes 4 servings).

Calories: 379
Fat: 20 g 
Carbs: 33 g
Fiber: 7 g
Protein: 9 g
Sodium: 288 mg

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