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Lima Bean, Carrot & Zucchini Salad w/Feta Cheese
4 small firm zucchini, trimmed
4 - 5 carrots, peeled if desired
one 10 ounce package of frozen baby lima beans
1 cup of plain yogurt
2 tablespoons of corn oil
1 tablespoon of fresh lemon juice
salt and freshly ground pepper
6 ounces of feta cheese, rinsed, cut into small cubes
chopped parsley or watercress sprigs, garnish |
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Cut the zucchini in half lengthwise. Cut each half lengthwise again and then into strips. Repeat with carrots. Steam carrots 5 - 7 minutes. Add zucchini and steam an additional 5 - 7 minutes. Add lima beans and continue steaming until all vegetables are crisp tender, transferring to colander as they are cooked and holding under cold running water until cool to touch. Transfer to salad bowl, cover and chill. Combine yogurt, oil, lemon juice, salt and pepper in small bowl 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 or sprigs of watercress. 4 - 5 servings
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