Serenbe Style and Soul

with Marie Nygren

Wednesday

20

August 2014

0

COMMENTS

Lick-The-Plate-Clean Lima Bean Salad

Written by , Posted in Miscellaneous

lima beans

Serenbe has a way of turning renters into residents.

Two years ago, Frances’ job brought her to Atlanta for a few months and they put her up in a high rise in the city. The location didn’t feel right, so she found a real estate agent and explained what she wanted. The agent brought Frances to Serenbe, she loved it, rented a house and became good friends with the owner.

When she returned to rent the house again a year later, it was for sale with some very interested buyers. Since Frances wasn’t able to rent it, she bought it. And we had a little potluck to welcome her back home.

The guest list was a mixture of meat eaters and vegans, so I made roasted pork butt and a lima bean salad with pear relish. Why pear relish? Because that’s what caught my eye when I opened the refrigerator. The limas were frozen, but I have not one thing against frozen beans—they’re one of the few foods that freeze well.

All the guests brought dessert, including a beautiful berry clafoutis and cupcakes with berries that had been macerated in sauterne. But the lima bean salad plate was licked completely clean. Sometimes the best salads are created between the freezer and the fridge.

Lima Bean Salad

  • 4 cups cooked lima beans
  • 2 cups fresh corn kernels
  • 1 cup Vidalia or sweet onion, diced
  • 1 to 1 ½ cup pear relish
  • Kosher salt

Mix all ingredients in a bowl and salt to taste. Let sit for an hour in the refrigerator to let the flavors mingle, then serve at room temperature.

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