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
