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White Bean Saladsalads, vegetables, russian 1 lb baby lima beans,dried 6 cup water 1 bay leaf 3/4 teaspoon leaf thyme,crumbled 3/4 teaspoon red pepper flakes 1/2 cup olive oil 1 teaspoon lemon rind,grated 1/2 cup lemon juice,fresh 2 garlic cloves 1/2 cup dill,fresh 1/2 cup parsley leaves 1 1/2 teaspoon salt 2 eggs,hard-cooked 1 cup black olives,chopped 3 green onion,sliced 1. Soak beans overnight, or quick-soak according to package directions. Drain. Combine beans, water, bay leaf, thyme and pepper flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead and refrigerated.) 2. Combine oil, lemon rind and juice, garlic, dill, parsley and salt in blender or food processor. Whirl just until smooth. Toss with beans. Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day. 3. Separate hard-cooked egg yolks and whites, and press through sieve. Garnish top of beans with chopped olives, green onions and sieved eggs. Serve cold.
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