by Caitlin Saniga
I made the vinaigrette about an hour in advance to let the garlic and oregano flavors release.
- 1 tablespoon and 1 teaspoon olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic, chopped
- 1/8 teaspoon and 1 tablespoon salt, divided
- 1/8 teaspoon pepper
- 1 pound frozen baby lima beans
- 1 ounce feta cheese, crumbled (1/4 cup)
- 1/4 cup pitted kalamata olives, coarsely chopped
- 1/4 cup torn fresh mint leaves
Bring a large saucepan of water to a boil.
In the meantime, make the vinaigrette: Whisk together the oil, vinegar, oregano, garlic, and 1/8 teaspoon each salt and pepper. Set aside.
Add the beans and 1 tablespoon salt to the boiling water, and cook until the beans are tender, 2 to 3 minutes. Rinse with cold water, drain well, and add to the bowl with the vinaigrette. Add the feta, olives and mint, and toss to combine. Serve cold or at room temperature.
Make 4 servings.
Recipe adapted from: Real Simple
Photo: Caitlin Saniga
Looks good…I love vegan sources of protein! So, do you know how much protein would be in one serving? I’d be curious to know.
This looks like a really great summer salad – fresh, flavourful and such a pretty shade of green. Couldn’t resist clicking through when I spotted it on Tastespotting. :)
Love the use of fresh mint… I’ve got a giant patch in my backyard, so I’m always on the lookout for new and interesting ways to use it up!
I love this salad! It’s such a simple idea. Who knew lima beans works well with feta cheese and mint? It’s logical, because other beans are used. My head is stuck on lima beans with corn and tomatoes!
This sounds like such a refreshing salad! Love the combo of feta & mint =)
Great recipe! We’d love for you to share this over at dishfolio.com!