Instructions: For the Lima Beans: Rinse the limas under running water, then place them in a 5-quart saucepot. Add the water, garlic, onion and 1 teaspoon of salt. Bring to a boil. Reduce the heat to a simmer and cook, partially covered, just until tender but not mushy, 40 to 50 minutes. Drain the beans, reserving 1/4 cup of the cooking water for the dressing. Remove the onion. Place the beans in a large bowl and set aside.

For the Salad: Steam the carrots in a covered steamer over boiling water until the carrots are tender, about 15 minutes. Remove them from the steamer and let cool to warm. Remove the white center stalks from the silverbeet. Cut the silverbeet leaves into 2-inch pieces. Add them to the steamer and steam until the silverbeet is wilted, 4 to 5 minutes. Remove the silverbeet from the steamer and let cool while preparing the rest of the salad.

Add the carrots and silverbeet to the bowl of lima beans. Stir in the chopped onion, garlic, dill and 1 teaspoon of salt. Combine the olive oil, lemon juice, broth and 1/4 cup reserved bean cooking water. Pour the dressing over the beans. Lightly toss the salad just until the ingredients are mixed.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.