Mediterranean Baby Lima Bean Salad

3          cups cooked*, drained baby lima beans or two 16-oz. cans, drained
1          tablespoon oil
1          teaspoon salt
2          cups thinly sliced (1⁄4-inch) zucchini
2          tablespoons sliced green onion
1          can (21⁄4-oz.) sliced ripe olives
1          tablespoon chopped pimiento
1          ounces feta cheese, cubed
Caesar Dressing
Lettuce

Drain, rinse and cool beans. Combine beans, zucchini, onion, olives, pimiento and cheese. Add Caesar Dressing and gently mix. Refrigerate, covered, until chilled. Spoon salad onto lettuce-lined platter. Makes about 6 servings.

CAESAR DRESSING

Combine 2 tablespoons lime juice, 1/2 teaspoon each dry mustard and salt and 1/4 teaspoon freshly ground pepper. Slowly whip in 2/3 cup olive oil. Add 1 egg yolk and whip until blended. Add 1 small clove garlic, slightly crushed. Refrigerate; remove garlic and mix well before combining with salad ingredients. Makes 3/4 cup.

Chef’s tip: Arrange pickled beets, marinated artichoke hearts and olives on platter of Mediterranean Baby Lima Bean Salad; garnish with parsley.

Nutritional Information per Serving:
Calories-408, (From Fat-68%), Protein-10 g, Carbohydrate-24 g, Fat-31 g, Sodium-733 mg, Potassium-516 mg, Dietary Fiber-8 g, Calcium-103 mg, Iron-3 mg, Vitamin A-426 iu, Vitamin C-7 mg, Cholesterol-54 mg

*For best results, soak and cook dry beans by preferred method.