Lima Bean & Chickpea Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I needed something unique to take to a cookout and wanted to keep it fresh and vegetarian. This is an original recipe (aka I just made it up :) ) But it turned out delish! This would be great as a lunch, side dish or snack - best served cold or room temperature. Enjoy! Ingredients:
1 (16 ounce) bag frozen lima beans |
1 (16 ounce) can garbanzo beans or 1 (16 ounce) can chickpeas |
8 sun-dried tomatoes, chopped |
1 small onion, chopped |
4 ounces feta cheese, crumbled |
1/4 cup fresh mint, chopped |
1/4 cup fresh parsley, chopped |
1/4 cup fresh cilantro, chopped |
4 tablespoons lemon juice |
3 tablespoons olive oil |
1 tablespoon fresh garlic, chopped |
1/4 teaspoon ground red pepper |
salt and pepper, to taste |
Directions:
1. Bring lima beans and enough water to cover them to a boil and turn off immediately.
2. Pour garbanzo beans/chickpeas into strainer, add lima beans and rinse both with cold water.
3. Move beans to a large bowl and add remaining ingredients, stir to combine. Be sure beans are cold so you do not melt the cheese!
4. Enjoy!
5. NOTE: Herb measurements were taken prior to chopping-chopped measurements will vary.
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