Description
This Orange-Mint Freekeh Salad with Lima Beans is a refreshing, vibrant grain salad bursting with citrus, herbs, and nourishing ingredients. Nutty freekeh pairs perfectly with creamy lima beans, juicy orange segments, and fresh mint in a zesty citrus dressing. Ideal for meal prep, potlucks, or a light lunch, this salad is vegan, flavorful, and deeply satisfying.
Ingredients
- 1 ½ cups cooked freekeh (cooled)
- 1 cup cooked lima beans (fresh, frozen and thawed, or canned and drained)
- 1 orange, peeled and segmented
- ¼ cup fresh mint leaves, chopped
- 2 tablespoons red onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
- Optional: crumbled feta, chopped cucumber, or fresh parsley
Instructions
- Cook freekeh according to package instructions. Let cool.
- Prepare lima beans by boiling or steaming until tender, then rinse under cold water and drain well.
- In a large bowl, combine freekeh, lima beans, orange segments, mint, and red onion.
- In a small bowl, whisk together olive oil, orange juice, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss to combine.
- Gently fold in orange segments last to keep them intact.
- Chill for at least 15 minutes before serving to enhance flavor.
Notes
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Use quinoa or millet for a gluten-free version.
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Add feta or goat cheese for a creamy, tangy twist.
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Barley can replace freekeh for a more common grain substitute.
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Stir in chopped cucumber or greens like arugula for extra freshness.
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Best served chilled or at room temperature.
