A Sexy Summer Salad That Packs In The Fiber

Lima Bean Salad

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.

Amber Clour was born and raised in Norman, Oklahoma. 21 days after her eighth birthday, she was rushed to Children’s Hospital where she spent two weeks learning how to live life with Type 1 diabetes. She has embraced the thought of being a #walkingscienceproject and hopes to score an A+ for her efforts to maintain a stable BG while living life to the fullest - whatever that means.

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