Vegan Christmas lima bean salad
This healthy bean salad is rich and satisfies meat-eaters and vegans alike. It can also be made ahead for a holiday meal or just cozying up at home.
Ingredients
- 1/3 cup minced shallots
- 1/3 cup red wine vinegar
- 1/2 tsp sea salt
- 8 tbs extra virgin olive oil
- 1/2 pound sliced mushrooms
- 4 cups cooked Christmas lima beans
- 3 stalks celery, chopped
- 1/3 cup chopped figs
- 2 tbsp dark rum (optional)
- 1/3 cup roasted walnuts, chopped
- 1 large handfull swiss chard
Instructions
- If the figs are hard and tough, sprinkle with a tablespoon of water. Also for flavor, combine with 2 tbs of dark rum (optional). Mix and set aside.
- For the dressing: Mix the red wine vinegar and shallots and let sit for 10 minutes in a large bowl. Then whisk in 1/4 tsp salt and 4 tbs olive oil.
- In the meantime: Heat 4 tbs of olive oil in a large skillet over medium-high. Add mushrooms and salt and cook for about 5 minutes, until the mushrooms turn color and start releasing liquid. Salt with ΒΌ tsp of salt.
- Remove from heat and fold the beans, celery, figs and walnuts into the skillet with the mushrooms. Add the shredded Swiss chard while still warm and stir until wilted.
- Pour in the shallot dressing and stir to combine.
- Serve while warm.
- Cook up to two days in advance and store in fridge.
- Also freezes up to two months.