Yield: 4 servings
Time: 30 minutes
As you might have noticed in my recipe collection, lima beans belong to my “special repertoire”. I simply love them, warm or at room temperature. This tasty salad with buttery baby lima beans, peppery arugula leaves, cherry tomatoes and cubed feta cheese in between make for an eye-catching presentation on my salad buffet and is always a crowd pleaser. A sure bet on any Mediterranean mezze platter.
- 3 cups (about 500 g) lima baby lima beans, frozen are ok
- 4 Tbsp (60 ml) olive oil
- 2 Tbsp fresh lemon juice + Zest of 1 lemon
- 2 garlic cloves, finely minced
- 1 tsp Dijon mustard
- 1/2 tsp sugar
- 4 cups (100 g) arugula leaves, tough stems removed
- 1 cup (125 g) cherry tomatoes, halved
- 1 cup (225 g) cubed feta cheese
Cook lima beans according to package directions. Drain them under cold running water briefly to keep their green color. Drain again and place them on paper towels to absorb residual water. Allow to cool. In the meantime prepare the vinaigrette. In a small bowl, combine olive oil, lemon juice, and zest, garlic, mustard, and sugar. Season with salt and pepper. Wisk well and set aside.
Arrange cooled lima beans, arugula, tomatoes in a serving bowl. Drizzle with the vinaigrette and toss. Garnish with the feta cheese and serve.
Tip: Try to add some roasted chicken or shrimps to your salad. It makes a full dinner option.