Yesterday we embarked on the first day of summer here in Oklahoma so I forced myself to “officially” change out my closet and pulled out a few of my favorite summer recipes. One recipe in particular is a staple at my home throughout the steamy months – the lima bean salad. A few years ago a friend brought this lovely concoction to a potluck dinner I hosted. Not going to lie, I was a bit reluctant to try this foreign green legume, but was over the moon with the explosion of flavor. Don’t be scared – I assure you your friends and family will love this delicious, mediterranean style salad packed with fiber.
- 2 Cans of Rinsed Lima Beans
- Container of Feta Cheese
- 1/2 – 3/4 cup of chopped Kalamata Olives
- Diced Fresh Mint & Basil (to taste)
- Diced or Minced Garlic (to taste)
- Equal Parts Red Wine Vinegar & EVOO
- Diced or Minced Garlic (to taste) – LOAD up because garlic is good for you.
Throw everything in a bowl and refrigerate. The salad gets better with age & can chill in the fridge for about a week.
By now you know I’m not really a rule follower so I want to offer a few variations.
- Spice it up by using Mediterranean Feta Cheese
- Make it vegan by leaving out the feta or choosing a vegan friendly substitute.
- Serve it over a bed of greens to increase your fresh veggie quota for the day.
- Substitute cooked, dried beans for canned.
I’m willing to bet you could put a creative spin on this simple recipe so shoot us message in the comment box below or post it on the DDG Facebook page.