Low Fat Lemon Lima Bean Tabbouleh Recipes

LEMON-GARLIC LIMA BEANS

Lemon-Garlic Lima Beans image

When I was growing up on Cyprus, my mother would often make this side dish to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them now. They always remind me of home. -Paris Paraskeva, San Francisco, California

Provided by Taste of Home

Categories Side Dishes

Time 1h30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound dried lima beans
2 bay leaves
3 tablespoons extra virgin olive oil, divided
1 medium onion, chopped
4 garlic cloves, thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
Additional chopped fresh parsley

Steps:

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 16g fiber), Protein 16g protein.

LOW FAT LEMON LIMA BEAN TABBOULEH

Low Fat Lemon Lima Bean Tabbouleh image

Lemon, ginger, and garlic infuse this salad with so much flavor, you don't miss the extra oil or cheese. Lima beans add some extra color, not to mention fiber and protein! I have substituted quinoa for the bulgur to great success (prepare according to package directions). Make sure to allow enough time to make ahead and let all the flavors marry in the fridge before serving.

Provided by Menealeous' Daughter

Categories Salad Grains Tabbouleh

Time 2h35m

Yield 10

Number Of Ingredients 15

Ingredients

⅓ cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon peeled and grated fresh ginger root
1 tablespoon minced garlic
1 tablespoon white sugar, or to taste
1 teaspoon ground coriander
2 cups water
1 cup bulgur
1 teaspoon salt
1 (10 ounce) package frozen lima beans
½ teaspoon garlic salt
1 cup seeded and chopped tomato
1 cup peeled, seeded, and chopped cucumber
¼ cup thinly sliced green onion
⅓ cup finely chopped fresh mint

Steps:

Whisk lemon juice, olive oil, ginger, garlic, sugar, and coriander together in a bowl.
Combine water, bulgur, and salt in a saucepan; bring to a boil. Cover saucepan, reduce heat, and simmer until water is absorbed, 15 to 20 minutes. Remove from heat and fluff with a fork.
Bring a separate saucepan of water to a boil; add lima beans and garlic salt. Cook until lima beans are tender, 5 to 7 minutes; drain.
Mix bulgur, lima beans, tomato, cucumber, green onion, and mint together in a large bowl; drizzle dressing over bulgur mixture. Toss to coat. Cover bowl with plastic wrap and refrigerate to blend flavors, 2 hours to overnight.

Nutrition Facts : Calories 124.8 calories, Carbohydrate 21.5 g, Fat 3.1 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 343.7 mg, Sugar 2.1 g

LOW FAT LEMON LIMA BEAN TABBOULEH

Low Fat Lemon Lima Bean Tabbouleh image

Lemon, ginger, and garlic infuse this salad with so much flavor, you don't miss the extra oil or cheese. Lima beans add some extra color, not to mention fiber and protein! I have substituted quinoa for the bulgur to great success (prepare according to package directions). Make sure to allow enough time to make ahead and let all the flavors marry in the fridge before serving.

Provided by Menealeous' Daughter

Categories Tabbouleh Salad

Time 2h35m

Yield 10

Number Of Ingredients 15

Ingredients

⅓ cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon peeled and grated fresh ginger root
1 tablespoon minced garlic
1 tablespoon white sugar, or to taste
1 teaspoon ground coriander
2 cups water
1 cup bulgur
1 teaspoon salt
1 (10 ounce) package frozen lima beans
½ teaspoon garlic salt
1 cup seeded and chopped tomato
1 cup peeled, seeded, and chopped cucumber
¼ cup thinly sliced green onion
⅓ cup finely chopped fresh mint

Steps:

Whisk lemon juice, olive oil, ginger, garlic, sugar, and coriander together in a bowl.
Combine water, bulgur, and salt in a saucepan; bring to a boil. Cover saucepan, reduce heat, and simmer until water is absorbed, 15 to 20 minutes. Remove from heat and fluff with a fork.
Bring a separate saucepan of water to a boil; add lima beans and garlic salt. Cook until lima beans are tender, 5 to 7 minutes; drain.
Mix bulgur, lima beans, tomato, cucumber, green onion, and mint together in a large bowl; drizzle dressing over bulgur mixture. Toss to coat. Cover bowl with plastic wrap and refrigerate to blend flavors, 2 hours to overnight.

Nutrition Facts : Calories 124.8 calories, Carbohydrate 21.5 g, Fat 3.1 g, Fiber 4.8 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 343.7 mg, Sugar 2.1 g

TABBOULEH WITH GARBANZO BEANS

Tabbouleh with Garbanzo Beans image

Traditional tabbouleh becomes a hearty salad when garbanzo beans, cucumbers and bell pepper are added to the tender bulgur wheat.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

1 1/2 cups boiling water
3/4 cup uncooked bulgur wheat
3 medium tomatoes, chopped (2 1/4 cups)
8 medium green onions, chopped (1/2 cup)
1 medium green bell pepper, chopped (1 cup)
1 cup chopped cucumber
3/4 cup chopped fresh parsley
3 tablespoons chopped fresh or 1 tablespoon dried mint leaves, crushed
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/4 cup lemon juice
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped

Steps:

In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
In tightly covered container, shake all dressing ingredients.
Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.

Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 0 mg, Fat 1, Fiber 14 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g

LIMA BEAN SPREAD

Lima Bean Spread image

A low-fat vegetarian sandwich spread that I have never tried but always meant to! From Sarah Schlesinger's "500 Fat Free Recipes." The cook time is actually the chill time.

Provided by ladypit

Categories Spreads

Time 4h20m

Yield 8 1/3 cup servings, 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups lima beans (cooked fresh or frozen)
1/2 cup lemon juice
1 tablespoon minced garlic (or more to taste)
2 tablespoons minced red onions
1 teaspoon dried cilantro
2 tablespoons fresh minced parsley
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper

Steps:

Puree the lima beans in a food processor until smooth.
Put the beans in a bowl and add the rest of the ingredients.
Cover and chill for at least 4 hours.
Spread on bread or crackers.

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