Lima Bean Carrots And Zucchini Salad With Feta Cheese Recipes

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LIMA BEAN, CARROTS AND ZUCCHINI SALAD WITH FETA CHEESE



Lima Bean, Carrots and Zucchini Salad With Feta Cheese image

Make and share this Lima Bean, Carrots and Zucchini Salad With Feta Cheese recipe from Food.com.

Provided by Barb in WNY

Categories     Vegetable

Time 35m

Yield 4-5 serving(s)

Number Of Ingredients 9

4 small firm zucchini, trimmed
4 -5 carrots, peeled
10 ounces frozen baby lima beans
1 cup plain yogurt
2 tablespoons corn oil
1 tablespoon fresh lemon juice
salt and pepper, to taste
6 ounces feta cheese, cut into small cubes
chopped parsley

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.

Nutrition Facts : Calories 314.6, Fat 14.5, SaturatedFat 8.4, Cholesterol 48.1, Sodium 622, Carbohydrate 32.6, Fiber 7.3, Sugar 9.6, Protein 15.9

LIMA BEANS WITH CHEESE



Lima Beans With Cheese image

Make and share this Lima Beans With Cheese recipe from Food.com.

Provided by Sharon123

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs fresh lima beans, shelled or 1 (20 ounce) box frozen lima beans
1/2 teaspoon celery salt
1/4 cup light cream or 1/4 cup half-and-half
1/4 teaspoon black pepper
1/2 cup grated American cheese
1 tablespoon melted butter or 1 tablespoon margarine

Steps:

  • Cook beans, covered, in 1 inch of boiling salted water for 20 to 30 minutes; drain.
  • Or, cook frozen beans as directed on the label;drain.
  • Mix beans with remaining ingredients.
  • Put in 1-quart casserole and bake in preheated moderate oven (350°F) for 15 minutes, or until thoroughly heated.
  • Makes 4 servings.

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD



Lemony Zucchini, Chickpea, and Lima Bean Salad image

Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1/2 cup fresh or frozen lima beans, blanched
1/2 cup drained canned chickpeas, rinsed
1 zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
1/2 small red onion, halved and thinly sliced
2 to 3 romaine leaves, cut into thin strips
1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
1 tablespoon chopped fresh basil, plus small sprigs for garnish
4 1/2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/8 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

  • Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

ROAST CARROT & BEAN SALAD WITH FETA



Roast carrot & bean salad with feta image

Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

1kg Chantenay or baby carrots
few lemon thyme sprigs (optional)
2 tbsp olive oil
175g green bean , topped and halved
400g can butter or cannellini bean , drained and rinsed
1 small red onion , halved and finely sliced
200g pack feta cheese , crumbled
small bunch mint

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Put the carrots into a large roasting tin, toss with the lemon thyme (if using) and half the oil, then season well. Roast for about 30 mins until golden, turning halfway through cooking.
  • Meanwhile, cook the green beans in boiling water for 2 mins. Drain, cool under cold running water, then drain again. Mix together the green beans, cannellini or butter beans, remaining oil, onion and feta, then season to taste. Toss with the hot carrots, then tear in the mint just before serving.

Nutrition Facts : Calories 395 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 19 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 3.1 milligram of sodium

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