Honey Mustard Lima Bean Salad

  • Bring 1 1/2 cups vegetable broth to a boil; add to 1 cup bulgur wheat in a bowl and allow to sit until bulgur is absorbed by broth, about 20 minutes.
  • Shell 1 lb. Buttergreen lima beans and boil until tender, about 8-10 minutes.
  • In bowl, whisk 2 tbsp each honey mustard, freshly squeezed orange juice, and extra virgin olive oil.
  • Add 1 tbsp rice wine vinegar.
  • Combine bulgur and beans, drizzle with dressing, mix well.
  • Add other vegetables.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook