Recipe: Mushroom and Lima Bean Salad

Hear me out foodies, this one is tasty and filling (vegans listen up too).  Having just finished a broccoli side dish, I wanted to switch things up.  I know at first glance that the combo of mushrooms and beans might seem a bit strange, and perhaps it is, but this dish works hot or cold and the beans alone pack 5g of fiber in one serving.  I initially wanted to try fava beans with this recipe...but after not being able to find them, and finding out how labor intensive they were, I switched to the large lima's.  They have a wonderful buttery texture that pairs great with the firmer bite of the mushrooms.

You will need:
2 packs brown baby pearl mushrooms, stems removed and tops wiped with damp paper towel
2 cans large lima beans, drained and washed
2 large cloves garlic, finely minced
1 cooking onion or small yellow onion, chopped fine
1 handful parsley, chopped (to taste)
1/2 lemon
Oil, salt, pepper

Add a drizzle of oil into a large saute pan over medium high heat.  When hot add the onion and saute until just soft.  Add the garlic, salt and pepper. Continue cooking until the onion is translucent and the garlic is just lightly browned, about 2-4 minutes.  Reduce heat to medium and add the mushrooms, cooking for 5-8 minutes until the mushrooms are cooked through.  Taste one to check for doneness and then salt and pepper the mushrooms.  Add the drained beans and stir gently with a large spoon to combine, being careful not to crush the beans.  Taste, salt and pepper if needed.  Add the chopped parsley and the juice of half a lemon.  Stir to combine.  Can be served warm, room temperature, or cold.