RECIPE # 4003 - BABY LIMA RICE SALAD - Friday, June 8, 2007
LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
16 oz frozen baby limas, cooked until just tender, drained and cooled 1- 1/2 c cooked rice 1 c sliced celery 1 c shredded red cabbage 1/2 c chopped parsley 1/3 c chopped red onion 1/2 c olive oil 2 T Dijon mustard 2 T fresh lemon juice 1 small clove garlic, finely minced and mashed into a paste salt and pepper, to taste Cherry tomatoes, cut in half
Combine beans, rice, celery, red cabbage, parsley and onion in a large bowl. To make the dressing, combine olive oil, mustard, lemon juice and garlic in a small bowl. Blend well with a fork. Stir the dressing into the vegetables. Season with salt and pepper. Garnish with cherry tomatoes. Serves 8.