JOE YONAN'S CHRISTMAS LIMA, KALE, AND CHERRY TOMATO SALAD WITH HONEY-D

Name: JOE YONAN'S CHRISTMAS LIMA, KALE, AND CHERRY TOMATO SALAD WITH HONEY-D
Ingredients: 1 1/2 cups dried Christmas Lima beans (may substitute the largest lima beans or gigante beans you can find), soaked overnight and drained; Water; 1 (3 by 5-inch) strip kombu (dried seaweed); 2 bay leaves; 1 1/2 teaspoons kosher salt, plus more to taste; 1 pint cherry tomatoes, halved; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 8 ounces lacinato or curly kale; 1/4 cup fresh lemon juice; 2 tablespoons honey or agave nectar; 1/2 cup lightly packed fresh dill, chopped; 1/2 cup toasted and chopped walnuts; Freshly ground black pepper

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Joe Yonan is the Food and Dining editor of The Washington Post, where he writes the Weeknight Vegetarian column, and the author of the best-selling cookbook Cool Beans. As you can probably guess, he...

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Ingredients

1 1/2 cups dried Christmas Lima beans (may substitute the largest lima beans or gigante beans you can find), soaked overnight and drained
Water
1 (3 by 5-inch) strip kombu (dried seaweed)
2 bay leaves
1 1/2 teaspoons kosher salt, plus more to taste
1 pint cherry tomatoes, halved
1/4 cup plus 1 tablespoon extra-virgin olive oil
8 ounces lacinato or curly kale
1/4 cup fresh lemon juice
2 tablespoons honey or agave nectar
1/2 cup lightly packed fresh dill, chopped
1/2 cup toasted and chopped walnuts
Freshly ground black pepper