A Sexy Summer Salad That Packs In The Fiber

Lima Bean Salad

Yesterday we embarked on the first day of summer here in Oklahoma so I forced myself to “officially” change out my closet and pulled out a few of my favorite summer recipes. One recipe in particular is a staple at my home throughout the steamy months – the lima bean salad. A few years ago a friend brought this lovely concoction to a potluck dinner I hosted.  Not going to lie, I was a bit reluctant to try this foreign green legume, but was over the moon with the explosion of flavor.  Don’t be scared – I assure you your friends and family will love this delicious, mediterranean style salad packed with fiber.



  • 2 Cans of Rinsed Lima Beans
  • Container of Feta Cheese
  • 1/2 – 3/4 cup of chopped Kalamata Olives
  • Diced Fresh Mint & Basil (to taste)
  • Diced or Minced Garlic (to taste)


  • Equal Parts Red Wine Vinegar & EVOO
  • Diced or Minced Garlic (to taste) – LOAD up because garlic is good for you.


Throw everything in a bowl and refrigerate.  The salad gets better with age & can chill in the fridge for about a week.

By now you know I’m not really a rule follower so I want to offer a few variations. 

  • Spice it up by using Mediterranean Feta Cheese
  • Make it vegan by leaving out the feta or choosing a vegan friendly substitute.
  • Serve it over a bed of greens to increase your fresh veggie quota for the day.
  • Substitute cooked, dried beans for canned.

I’m willing to bet you could put a creative spin on this simple recipe so shoot us message in the comment box below or post it on the DDG Facebook page.

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