Lima Bean-Vegetable Salad

recipe
Jazz up lima beans and crunchy vegetables with a lemon dressing and tangy feta cheese. Vary the colors and textures of the vegetables you use to make different salad combinations.

Yield:

8 servings (serving size: about 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 80
Caloriesfromfat 37 %
Fat 3.3 g
Satfat 1.6 g
Protein 3.8 g
Carbohydrate 9.4 g
Fiber 2.7 g
Cholesterol 8 mg
Iron 0.9 mg
Sodium 193 mg
Calcium 64 mg

Ingredients

1 1/2 cups frozen large lima beans
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup finely chopped seeded peeled cucumber (1 small)
1 cup finely chopped red bell pepper (about 1 large)
1/2 cup finely chopped carrot (about 2 small)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped red onion
2 tablespoons julienne-cut fresh basil

Preparation

1. Cook beans according to package directions, omitting fat and salt. Drain; cool completely.

2. Combine lemon juice and next 3 ingredients in a large bowl, stirring with a whisk to blend. Add beans, cucumber, and remaining ingredients; toss well.

Maureen Callahan,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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