GREEK SALAD w/GIANT BEANS & ARUGULA

By BobD

Ingredients

• 3 cups cooked large limas or Christmas limas
• 1 pound ripe tomatoes, cut in 1-inch dice or wedges (it looks nice if they’re cut about the same size as the beans)
• 1 green pepper, cut in 1-inch slices
• 1 small cucumber (preferably a Persian cucumber), sliced (peeled if waxed)
• 2 tablespoons chopped chives
• 2 tablespoons chopped fresh dill or mint
• 2 ounces feta cheese, diced or crumbled
• Salt and freshly ground pepper
• 2 tablespoons red wine vinegar or sherry vinegar
• 4 tablespoons extra virgin olive oil
• 2 cups arugula

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Combine the beans, tomatoes, pepper, cucumber, chives, dill or mint, and feta in a bowl, and toss together. Season to taste with salt and pepper (taking into consideration that the feta is already salty). Add the vinegar and olive oil, and toss again.

2. Line a salad bowl (or individual plates) with the arugula. Top with the vegetables and beans, plus all of the liquid that has accumulated in the bowl. Toss together if desired, and serve.