Bring a large pot of salted water to a boil over medium-high heat. Add 2 cups of frozen lima beans and cook for 5-7 minutes until tender but still bright green. Drain and chill.

In a medium mixing bowl, whisk together ½ cup of lemon juice. Gradually drizzle in ½ cup of olive oil while whisking to create a smooth emulsion.

Season the dressing with coarse salt and freshly cracked pepper to taste. Whisk again until combined.

Incorporate the cooled lima beans into the bowl with the dressing. Add ¼ tablespoon of sliced basil and ¼ cup of grated Pecorino Romano. Toss gently to coat.

Transfer the salad to a serving platter or bowls. Top with remaining grated Pecorino Romano and an extra twist of lemon if desired. Serve immediately.