By Victoria Hart Glavin of Tiny New York Kitchen
I love this salad. You can eat it alone or mixed in with leafy salad greens.
- 1/2 Pound Lima Beans
- 1/2 Cup Chopped Red Onions
- 1 Chopped Medium Cucumber
- 1/2 Cup Chopped Red Bell Peppers
- 1/4 Cup Chopped Green & Black Pitted Olives
- 1 Tablespoon Balsamic Vinegar
- 3 Tablespoons Olive Oil
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
Soak and drain beans. Gently cook beans in 4 cups water until tender. Add more hot water if necessary. Drain. Toss beans in a medium-size bowl with onions, cucumbers, red bell pepper, olives, balsamic vinegar, olive oil, kosher salt, and pepper. Cover with plastic wrap and chill in fridge for at least 1 hour. Remove from fridge when ready to serve. Serve on salad greens if desired. Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.