Native American Indian Thanksgiving continued! With a few simple ingredients, you can put together this healthy, entrée salad or traditional side dish. Ok, not so traditional, it is usually prepared with lima beans and cooked on the stove-top with butter. I took a more Mediterranean approach, swapping the lima beans for great Northern beans, and the butter for an olive oil-balsamic vinaigrette. And no cooking required! The result was light and delicious. Serve atop some fresh lettuce and chose to add chicken, steak or leftover turkey if you like.
Servings: yields 5 cups
*Buy dried beans and cook them yourself, to control salt. Use ⅔ cups dried beans
and 4 cups water to yield 2 cups cooked beans. If you use canned beans, try to buy low
sodium beans and rinse several times to remove excess salt.
**You can use frozen corn but simple, boiled fresh tastes better and is better for you
Additional information: appropriate for Vegetarian, Vegan and Gluten Free diet.
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