Cook the frozen lima beans according to package instructions, usually boiling for about 3-5 minutes until tender but still bright green. Drain and cool using an ice bath or cold water.

In a small bowl, whisk together 1/4 cup of lemon juice. Gradually drizzle in 1/2 cup of olive oil while whisking to create a smooth emulsion.

Add a pinch of coarse salt and freshly cracked pepper to the lemon-olive oil mixture. Taste and adjust seasoning as needed.

In a large mixing bowl, gently toss together the cooked lima beans, chopped basil, and 1/4 cup of Pecorino Romano.

Drizzle the seasoned dressing over the lima bean mixture and gently toss to coat all the ingredients evenly.

Sprinkle the remaining Pecorino Romano on top of the salad and garnish with a twist of lemon. Chill in the refrigerator for at least 20 minutes before serving.