Tomato Lima Bean Salad

Name: Tomato Lima Bean Salad
Ingredients: 0.25 cup olive oil; 1 tablespoons vinegar/lemon juice; 2 garlic (cloves, minced); 1 honey (teaspoon); salt (good pinch); pepper (good pinch); 1 can Lima Beans (rinsed and patted dry); 1 tablespoons olive oil; 1 salt (tsp); 1 dried parsley (tsp); 1 garlic powder (tsp); 1 cups cherry tomatoes; 6 basil leaves (cut); 0.5 cup parmesan (finely grated); 6 kale leaves (rinsed, dried, cut into fine strips, remove centre spine); baguette (stale, cut into rounds); 1 tablespoons neutral oil (olive, avocado, sunflower); salt

Ingredients

For the Dressing

For the Roasted Lima Beans

For the Tomato salad

For the Crostini

Directions

1
Preheat oven to 425. If your oven has a convection option, use it, it will make them crispier. Toss the lima beans (butter beans) really well with olive oil and seasoning. Lay in a single layer on a rimmed baking sheet.
2
Bake for 10 minutes, give them a stir and bake for another 5-10 minutes or until they are golden brown.
3
While the lima beans are roasting, place the crostini on a baking sheet and bake for 5-10 minutes or until golden brown.
4
While the lima beans are cooking place the tomatoes and kale in a large bowl. Toss in the hot lima beans – they will soften the kale and tomatoes.
5
Mix your dressing and toss well.
6
Stir in basil and Parmesan and save some to put on top.
7
Garnish with crostini.

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