orange-mint-freekeh-salad-with-lima-beans

Lunch Food

Orange-Mint Freekeh Salad with Lima Beans

This salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips.

Ingredients

  1. 2 cups water

  2. ¾ cup cracked freekeh (see Tip)

  3. ½ cup packed fresh mint leaves, plus more for garnish

  4. ½ cup orange juice

  5. 3 tablespoons lemon juice

  6. 1 small clove garlic, grated

  7. ½ teaspoon salt

  8. ½ teaspoon ground pepper

  9. ¼ cup extra-virgin olive oil

  10. 1 cup thinly sliced fennel (1/2 large bulb)

  11. 1 cup sugar snap peas, trimmed and thinly sliced

  12. 1 cup thinly sliced radishes

  13. 2 medium oranges, peeled and segmented

  14. 2 cups frozen baby lima beans, thawed

Directions

  1. Combine water and freekeh in a medium saucepan and bring to a boil over high heat. Cover, reduce heat to maintain a simmer and cook until the liquid is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Drain any remaining liquid. Spread the freekeh out on a rimmed baking sheet to cool.

  2. Meanwhile, combine mint, orange juice, lemon juice, garlic, salt and pepper in a large bowl. Whisk in oil and transfer 1/4 cup of the dressing to a medium bowl. Add fennel, snap peas, radishes and oranges to the medium bowl and toss to combine.

  3. Add the freekeh and lima beans to the remaining dressing in the large bowl and toss to combine. Serve the fennel mixture over the freekeh mixture. Garnish with more mint, if desired.