Ingredients
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2 14oz cans Large Lima (Butter) Beans
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2 cups arugula
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1/3 c parsley, finely chopped
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½ c cilantro, finely chopped
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½ tsp crushed red pepper flakes
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Salt and pepper to taste
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¼ c fresh squeezed lemon juice
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1 tbs stone ground mustard
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½ c extra virgin olive oil
Dressing
This protein-packed bean salad is anything but boring! Creamy lima beans, peppery arugula, fresh herbs, and buttery OMP olives come together in a dish that’s bright, bold, and gut-healthy. It’s the kind of dish you’ll make once and then keep in rotation all season long.
The real game-changer? The dressing. We swapped out vinegar for a splash of our Blue Spirulina LiveBrine Pickle Juice, blending it with lemon juice, stone ground mustard, and fermented garlic. It’s rich in electrolytes, probiotics, and enzymes, and ties the whole salad together beautifully.
With protein, fiber, and ferments in every bite, this Mediterranean-inspired salad is hearty enough to stand on its own, but also makes a stellar side for grilled fish, lamb skewers, or a crunchy seed cracker snack plate.
Make it once, crave it forever.
Instructions
To make the dressing, add the garlic, lemon juice, mustard, and Blue Spirulina LiveBrine into a mason jar.
Using an immersion blender, start to blend the dressing and slowly add in the olive oil until emulsified. Set the dressing aside.
In a large bowl, add the butter beans, sliced olives, arugula, chopped parsley and cilantro.
Pour the dressing over the salad and toss together until evenly coated.
Add red pepper flakes, salt and pepper to taste. Give it one more toss and then enjoy!
