Serves: 4
Total Calories: 289

1/2 cup raw, unsalted shelled pumpkin seed
1 (10-ounce) package frozen lima beans
2 tablespoons olive oil
2 tablespoons fresh lime juice
1/2 teaspoon salt, or to taste

1. In a medium, dry skillet, over medium heat, toast the pumpkin seeds, stirring and tossing, until they begin to pop around in the pan, about 2 minutes. Cool the seeds in a bowl, then chop coarsely and set aside.

2. Cook the lima beans according to the directions on the package. Drain. Heat the olive oil in the same skillet used for toasting the pumpkin seeds. Add the lima beans, and cook, stirring, 1 minute. Stir in the chopped pumpkin seeds, lime juice, and salt. Heat through and serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 289
Calories from Fat: 60

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
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Basic Pot Beans
Basic Refried Beans
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Black Beans Yucatán
Black Beans and Rice
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Horsemen’s Beans
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Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
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Red Rice with Chicken
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Rice with Chickpeas
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Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
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