Lima Bean Carrots And Zucchini Salad With Feta Cheese Recipes

LIMA BEAN, CARROTS AND ZUCCHINI SALAD WITH FETA CHEESE

Steps:

• Cut zucchini in half lengthwise, and then into strips.
• Repeat with the carrots.
• Steam carrots 5 to 7 minutes.
• Add zucchini and steam an additional 5 to 7 minutes.
• Add Lima beans and continue steaming until all vegetables are crisp-tender, transferring to a colander as they are cooked and holding under cold water until cool to touch.
• Transfer to a salad bowl and chill.
• Combine yogurt, oil and lemon juice, salt and pepper and blend well.
• Cover and chill thoroughly.
• When ready to serve, add cheese to vegetables and toss lightly.
• Spoon yogurt mixture over and garnish with parsley.

LIMA BEAN SPREAD WITH FETA AND ZA'ATAR

Steps:

• Heat oven to 400 degrees. Bring about 3 quarts water to a boil and add soaked, skinned beans. Reduce to a simmer and cook until beans are very soft, about 30 minutes. Meanwhile, drizzle garlic with 1 teaspoon of the olive oil, wrap in foil, and roast until very tender, about 30 minutes.
• When beans are soft, reserve about 1/2 cup of the cooking water, then drain well. Using a food processor, blend beans just until coarsely mashed. Allow roasted garlic to cool until it can be handled, then squeeze garlic out of its skin into bean purée. Add 3 tablespoons of olive oil, lemon juice, lemon zest and cumin. Process just until blended, adding a bit of reserved cooking water if needed to make a rough, chunky purée.
• Transfer to a bowl. Add mint and feta, and stir to mix. Season with salt, as needed. Place in a serving dish, drizzle with remaining olive oil, and sprinkle with the za'atar. Serve with pita bread.