Ham and Lima Bean Salad With Maple Thyme Dressing

Name: Ham and Lima Bean Salad With Maple Thyme Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups lima beans; 3 ½ teaspoons salt; 1 12 lbs ham, cut into 1/2 inch dice; 1 cup corn oil; ⅓ cup maple syrup; ⅓ cup cider vinegar; 3 tablespoons fresh thyme, finely minced; 5 medium carrots, peeled and sliced thin; freshly ground black pepper; 1 head red-leaf lettuce, separated into leaves, washed and patted dry; 1 medium red onion, peeled and sliced into rings

Servings: persons

2 cups lima beans
3 ½ teaspoons salt
1 12 lbs ham, cut into 1/2 inch dice
1 cup corn oil
⅓ cup maple syrup
⅓ cup cider vinegar
3 tablespoons fresh thyme, finely minced
5 medium carrots, peeled and sliced thin
freshly ground black pepper
1 head red-leaf lettuce, separated into leaves, washed and patted dry
1 medium red onion, peeled and sliced into rings

1
In a large bowl, combine the beans with cold water to cover them by at least three inches.
2
Soak overnight.
3
Drain the beans and transfer them to a large, heavy pot.
4
Add fresh cold water to cover by at least three inches, set over medium heat, and bring to a boil.
5
Lower the heat and simmer, uncovered, stirring once or twice, for 25 minutes.
6
Stir in 2 teaspoons of the salt and continue to cook gently until the beans are just tender, 15 to 25 minutes longer.
7
Drain and transfer to a bowl.
8
In a large skillet over medium heat combine the ham and 3 tablespoons of the corn oil.
9
Cook, tossing and stirring often, until the ham is crisp and brown, 6 to 8 minutes.
10
With a slotted spoon, transfer the ham to the bowl with the beans.
11
do not clean the pan.
12
Set the skillet over hight heat and stir in the maple syrup, cider vinegar and the remaining corn oil.
13
Bring to a boil, stirring and scraping to dissolve any browned bits from the bottom of the skillet.
14
Stir in the thyme, boil 1 minutes and pour the hot dressing over the ham and beans.
15
Add the carrots and stir.
16
Season with the remaining salt and a generous grind of black pepper and stir again.
17
Cool to room temperature, cover and refrigerate for several hours or overnight.
18
Bring the salad to return to room temperature.
19
Adjust the seasoning.
20
Serve on lettuce leaves and top with red onion.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups lima beans, 3 ½ teaspoons salt, 1 12 lbs ham, cut into 1/2 inch dice, 1 cup corn oil, and more.

Yes, Ham and Lima Bean Salad With Maple Thyme Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!