Artichoke, Lima Bean and Pea Salad

Artichoke, Lima Bean and Pea Salad
Photo by Mark Thomas


  • 1 16-ounce bag frozen petite peas
  • 2 tablespoons shallot
  • 1 16-ounce bag frozen baby lima beans
  • ¼ cup red wine vinegar
  • 2 14-ounce cans water-packed artichoke hearts
  • ¼ cup fresh mint
  • ¼ cup extra-virgin olive oil
  • + 3 more ingredients
    • 2 14 1/2-ounce cans chicken broth
    • Fresh mint sprigs
    • 2 tablespoons whipping cream

Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke heart...

View full recipe at Epicurious


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