Simple Supper: Basil Lima Bean Salad

It's pretty tough to believe it's nearing August here on the left coast. Crisp sea breeze keeps temperatures steady & shockingly mild. By this point I'm used to melting under the unyielding Texas sun. Seems like the south's hottest summer yet is in full swing. I feel almost guilty for not being a part of the sweaty misery. Almost. Despite my geographical separation, my cooking is still geared to beat the heat. I find myself craving cool salads even though the evening chill is still sharp enough for a bowl of chowder. This basil lima bean salad is the perfect climate compromise. Tomatoes & basil give a nice crisp bite while the lima beans & parmesan act as a nice earthy base. Not too hot. Not too cold. Just right.

Basil Lima Bean Salad, entree for 2, side for 4

1 package frozen lima beans

12 - 15 cherry or grape tomatoes, halved

3 tbsp. fresh basil, minced

1/4 c. shaved parmesan

2 tbsp. olive oil

2 cloves garlic, minced

1/2 tbsp. balsamic vinegar

salt to taste

pepper to taste

In a medium pan warm half of the olive oil & sauté the garlic & lima beans until the garlic is fragrant. Remove from heat & let cool. Toss with the halved tomatoes & basil. Salt & pepper to taste. Top with parmesan, the remaining olive oil & balsamic vinegar.

Kitchen to table time: 20 minutes