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Lima Bean Salad
No doubt because of the vinaigrette, the author(s) of this recipe chose to characterize it as a salad. We
have retained the label, but we think of it more as an interesting, simple side dish with significant
presentation value.
| 1 1/2 T. olive oil |
1 T. red wine vinegar |
| 1/2 T. chopped fresh oregano |
1 clove garlic, chopped |
| sea salt and freshly ground pepper to taste |
1 lb. frozen baby lima beans |
| 1/4 c. Feta, crumbled |
1/4 c. pitted Kalamata olives, coarsely chopped |
| 1/4 c. torn fresh mint leaves |
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- Bring a large saucepan of water to a boil.
- Whisk together the oil, vinegar, oregano, garlic, salt, and pepper.
- Add the beans and 1 tablespoon salt to the boiling water and cook until the beans are tender,
2 to 3 minutes. Rinse with cold water, and drain well.
- In a large bowl, toss together the beans, Feta, olives, and mint. Dress with the vinaigrette
and serve.
4 servings
Source: Real Simple, February, 2011
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