Yield
10 servings (serving size: 1 cup)

This salad can be stored in the refrigerator for up to a week.

How to Make It

Step 1

Cook beans in boiling water 18 minutes or until beans are tender. Drain well.

Step 2

Combine beans and remaining ingredients in a large bowl. Serve at room temperature or chilled.

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Ratings & Reviews

Shgoodwin's Review

Shgoodwin
June 27, 2009
This pasta salad is a crowd pleaser and my go to dish for the summer. I don't like lima beans so I leave them out. I use grape tomatos and parsley instead of the tomatillos and cilantro. I also add a touch of honey to the dressing just to give it a bit of sweetness.