Baby Limas With Fennel And Walnuts

1. 28 ouncefrozen baby lima beans — (2 14-ouncepackages)
2. 1 large shallot — finely chopped
3. 4 teaspoons white wine vinegar — or to taste
4. 1/2 teaspoons salt
5. 1 tablespoons vegetable oil
6. 2 teaspoons dark sesame oil
7. 1 tablespoons plain nonfat yogurt
8. 1 small fennel bulb — (1/2 pound) quartered, cored, and thinly sliced
9. crosswise
10. 2 teaspoons fresh fennel leaves — finely chopped
11. 2 teaspoons fresh parsley — finely chopped
12. 1/4 cup walnuts — coarsely chopped
13. 1/4 teaspoons pepper

As a first course or side dish, this unique combination offers a delightful presentation of complex flavors and textures. Cook lima beans in a small amount of water for 5 minutes. Plunge into cold water to stop the cooking process; drain. Place beans in a salad bowl and set aside. In a small bowl, combine shallots, vinegar and salt. Whisk in oils, and yogurt. Pour dressing over lima beans. Add fennel bulb and leaves, parsley, walnuts and pepper. Toss gently.