I suspect that lima beans aren't on your top 10 favorite veggies list, but who knows? You might surprise me. I have a great recipe for you today that that just might convince the haters out there . . . trust me, OK? This is easy, very tasty, and very quick - 15 minutes max from counter to table. How's that for incentive to try?
Lima Bean & Feta Salad1 lb. Bag of frozen baby lima beans 3-4 T. Extra-virgin olive oil 4 Small(ish) plum tomatoes, halved or quartered depending on size 2 t. Bottled crushed garlic 4 oz. Feta cheese, cut into small chunks 3 T. chopped fresh dill 15 Kalamata olives, halved Kosher salt & freshly ground black pepper to taste
Cook the limas according to package directions until just tender - do not overcook them! Drain them and set them aside.
Meanwhile, heat the oil in a heavy frying pan and add the tomatoes and garlic. Cook over medium-high heat until the tomatoes are beginning to color. Add the feta to the pan and toss the ingredients together for about 1 minute. Tip into a large bowl and mix with the beans, dill and olives. Add salt and pepper to taste. Serve warm or at room temperature.
This serves 4-6 as a side dish, but it's a great light lunch or dinner if you serve it with some nice fresh Syrian bread. How do you tell it's fresh bread? Do like all the little old ladies do and squeeze it . . . if it feels soft and slightly springy, it's the good stuff. Don't be shy!