Lima Bean-Vegetable Salad

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

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 37%
  • Fat: 3.3g
  • Saturated fat: 1.6g
  • Protein: 3.8g
  • Carbohydrate: 9.4g
  • Fiber: 2.7g
  • Cholesterol: 8mg
  • Iron: 0.9mg
  • Sodium: 193mg
  • Calcium: 64mg


  • 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


  1. 1. Cook beans according to package directions, omitting fat and salt. Drain; cool completely.
  2. 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.
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