chelsea'srecipes

1 lb frozen peas
1/2 lb frozen lima beans
1 large shallot, finely chopped
juice of 1 lemon
1 bunch fresh cilantro
1 bunch fresh dill (exchange either of the herbs with a combination of fresh mint or parsley)
2-3 tablespoons olive oil
salt and pepper to taste

Fill a medium saucepan and bring to a boil with a few generous pinches of salt. Drop in the lima beans and let cook 1 minute (because they’re bigger than the peas). Drop in the peas and cook, stirring to loosen everything up, for another 2 minutes. (Don’t overcook or your peas will get wrinkly and waterlogged, and the beans will fall apart!) Drain and run under cold water (or transfer to an ice bath) immediately. Let dry by shaking them in a colander every few minutes for at least 15-20.

Finely chop the herbs (or pile them into a food processor and gently pulse just a few times, stopping to scrape down the sides in between). Stir together all the ingredients, and season with salt and pepper to taste. Serve immediately or chill up to 2 days before serving.