Courtesy of 1001Recipes2Send.com


Greek Lima Bean and Corn Salad With Cheese

Contributed by: Robert Cerello

This is my Grecianized version of a lima bean and corn salad that is extremely versatile and should partner well with nearly any leftover meat or cream soup or bread of choice on your fall table.

Ingredients:

  • 1 can of 15 oz. niblets corn, drained and rinsed
  • 1 can or 15 oz. lima beans, baby, drained and rinsed
  • 4 oz. Greek feta cheese, crumbled small
  • 2 tblsps. mayo or non-fat substitue
  • Add 1/2 tsp. Italian seasoning
  • 12 fresh basil leaves torn small
  • three shakes black pepper
  • 2 shakes Hungarian sweet paprika
  • 1 shakes seasoned salt
  • 10 or 12 small green olives, cut small (if desired)

Directions:

Combine ingredients in a bowl and mix in each ingredient, slowly, in the order stated above. Distribute throughly and evenly for best results. Herbs should be added last.

Variation:

Add garden style sweeter tomatoes, two medium, cored and cut up rather small, plus 1/4 tsp. sugar or substitute.

Use grated peccorino Romano cheese as topping.

Serve with Greek or Italian bread and a medium white wine such as Chardonnay or retsina, etc.

I also serve this with warm pita bread sprinkled with a little olive oil and seasoned salt also, or serve it on jasmine rice.

Serving Size: Makes 2 Servings


Find this page online at:
http://www.1001Recipes2Send.com/Detailed/3604-2.shtml