This delicious, gluten-free, nut-free and soy-free Mexican side dish combines lima beans, eggs, parmesan cheese and red onions in a tasty runner bean tortilla & tomato salad.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 31 mins – easy
🍽 3 servings – 483 kcal per serving
- 1 tsp black pepper
- 7 oz lima beans
- 5 eggs
- 1 lemon
- 2 cloves garlic
- 2 tsp stuffed green olives
- 2 tbsp canola oil
- 1 parmesan cheese
- 1 red onion
- 3 tomatoes
- 1 half pack basil
- 5 arugulas
- 1 spoon
- 1 knife
- 1 grater
- 1 zester
- 1 squeezer
- 1 saucepan
- 2 bowls
- 1 lid
- 1 platter
- 1 colander
- 1 fork
- 1 non-stick frying pan
Cut the lima beans using a thin knife.
Zest lemon using the zester.
Squeeze half of the zested lemon using a squeezer.
Shred the peeled garlic and parmesan cheese using a grater.
Peel red onions and chop them. Cut tomatoes into wedges and chop basil leaves.
Put 8 cups of water in a saucepan and boil for 2 minutes.
Add beans pods strips to boiling water.
Cover the saucepan and cook for 5 minutes. Remove the lid and drain beans pods in a colander.
Crack eggs in bowl. Add lemon zest and stuffed green olives, grated garlic and 1 tsp of black pepper to bowl. Beat with a fork for 2 minutes. Add drained beans pods strips and stir to get an eggs mixture.
Heat the non-stick frying pan. Put canola oil and warm it. Add eggs mixture and stir with a spoon for 2 minutes. Cook for 2 more minutes and cover with lid. Set aside for 5 minutes to get runner bean flour tortillas.
Put juiced lemons in a second bowl. Add chopped onions, wedged tomatoes, chopped basil, and arugula.
Mix the bowl using a spoon to get a tomatoes salad.
Put the runner bean flour tortillas and tomatoes salad in a platter. Top with grated parmesan cheese.
It’s ready to be served !