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Ingredients

• 2 sprigs fresh mint, plus 3 tablespoons slivered leaves
• 2 dried red chiles
• 2 sun-dried tomatoes, (not oil-packed)
• Salt, to taste
• 2 10-ounce packages frozen baby lima beans
• 1/4 cup sherry vinegar
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons Dijon mustard
• Freshly ground pepper, to taste
• 4 cups shredded romaine lettuce
• 2 ounces thinly sliced prosciutto, trimmed and cut into julienne strips
• 1/2 cup chopped scallions

Description

Cooking The Lima Beans With Mint, Chiles And Sun-dried Tomatoes Infuses Them With Flavor. A Bit Of Prosciutto, Crunchy Lettuce And A Tangy Sherry Vinaigrette Makes It A Great Dish To Serve As Part Of A Tapas Spread.

Eating Well