This tasty salad recipe with buttery baby lima beans, peppery arugula leaves, cherry tomatoes
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 3 cups (600 g) lima beans, frozen are ok
- 4 Tbsp extra virgin 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 (200 g) fresh arugula leaves, tough stems removed
- 1 cup (200 g) cherry tomatoes, halved
- 1 cup (115 g) feta cheese, cubed
Preparation:
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 cooling. 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.
