Good morning from Indianapolis! Today I reach to the NY Times Cooking for a wonderful recipe for your Lima beans. Something tells me that there may be a few of you out there that plans on leaving your beans behind because you really "hate" them. So let's try this summer salad and see if you might actually like them if prepared in a different way. Remember to adjust your ingredients to the number of beans in your share.
Ingredients:
 |
| Greek Salad With Giant Beans and Arugula |
Ingredients:
- 3 cups cooked limas
- 1 pound ripe tomatoes, cut in 1-inch dice or wedges (it looks nice if they’re cut about the same size as the beans)
- 1 green pepper, cut in 1-inch slices
- 1 small cucumber (preferably a Persian cucumber), sliced (peeled if waxed)
- 2 tablespoons chopped chives
- 2 tablespoons chopped fresh dill or mint
- 2 ounces feta cheese, diced or crumbled
- Salt and freshly ground pepper
- 2 tablespoons red wine vinegar or sherry vinegar
- 4 tablespoons extra virgin olive oil
- 2 cups arugula
Preparation:
- Combine the beans, tomatoes, pepper, cucumber, chives, dill or mint, and feta in a bowl, and toss together. Season to taste with salt and pepper (taking into consideration that the feta is already salty). Add the vinegar and olive oil, and toss again.
- Line a salad bowl (or individual plates) with the arugula. Top with the vegetables and beans, plus all of the liquid that has accumulated in the bowl. Toss together if desired, and serve.
Yield: Serves four as a main dish salad, six as a side.
By
Comments