Description
A vibrant, protein-rich salad combining creamy lima beans, crisp cucumbers, and tomatoes with tangy feta in a zesty olive oil dressing. Perfect for a refreshing, make-ahead Mediterranean dish.
Ingredients
1 (15-oz) can lima beans, drained and rinsed
1 large cucumber, diced ½”, seeds removed
2 medium tomatoes, finely chopped
½ cup crumbled feta cheese (or vegan alternative)
¼ cup extra virgin olive oil
2 tbsp lemon juice (or white vinegar)
1 tsp dried oregano (or 2 tbsp fresh oregano)
Pinch of sea salt
Instructions
Drain and rinse lima beans in colander
Dice cucumber without seeds and finely chop tomatoes
Place crumbled feta in separate bowl
Whisk olive oil with lemon juice in small jar
Stir in oregano and adjust seasoning with sea salt
Add lima beans, cucumber, and tomatoes to mixing bowl
Pour dressing gradually while tossing gently
Fold in feta for final mixing
Refrigerate for at least 1 hour before serving
Notes
Chilling allows flavors to meld; refrigerated leftovers keep up to 2 days
Vegan option: use dry-roasted feta-like cheese
Adjust lemon juice to taste; substitute vinegar if acidic
Blender tomatoes omitted for optimal texture
- Prep Time: 20
- Cook Time: 10
- Category: Trending
- Method: Cold Preparation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 15mg
