Serve with raw veggies or use as a salad dressing. Will keep for 1 week in the refrigerator.
- 2 tsp olive oil
- 1 minced garlic clove
- 3/4 cup cooked lima beans
- 1/2 cup coarsely chopped roasted red pepper
- 2 tsp red wine vinegar
- 1/4 cup water
- In a small skillet, heat oil, add garlic; saute 2 minutes and remove from heat.
- In blender, combine lima beans, red pepper, vinegar, water, oil, and garlic. Puree.