Summer Salad of Seared Tuna, Lima Beans, and Tomat | Bean Commission

Ingredients

• 4 cups water
• 1 ½ cups shelled lima beans
• ¼ cup red wine vinegar
• 2 tbsp extra virgin olive oil
• ¾ lb green beans, trimmed
• ¾ lb yellow wax beans, trimmed
• 2 cups cherry tomatoes, halved
• 6 tbsp chopped fresh basil
• ¾ tsp salt, divided
• ½ tsp freshly-ground black pepper, divided
• 6 oz tuna steaks (6) - about 1" thick
• cooking spray