"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Lemony Zucchini,Chickpea and Lima Bean Salad Recipe

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This recipe for Lemony Zucchini,Chickpea and Lima Bean Salad, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lucinda Lautz
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup fresh or frozen lima beans, blanched
1/2 cup drained canned chickpeas, rinsed
1 medium size zucchini, quartered lengthwise and cut crosswise into 1/4-inch-thick slices
1/2 small red onion, halved and thinly sliced
2 to 3 romaine leaves, cut in thin strips
1 ounce Parmesan cheese, broken into small chunks (1/4 cup)
1 Tbsp chopped fresh basil, plus small springs for garnish
4 1/2 tsp fresh lemon juice
3 Tbsp olive oil
1/8 tsp red-pepper flakes
3/4 tsp salt
fresh ground pepper to taste

Directions:
Directions:
Serves: 6
Preparation Time: 15 min.

Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan and chopped basil. Add lemon juice, olive oil, red-pepper flakes, salt and pepper, and toss to combine. Garnish with basil sprigs.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
Tammy and I tried this recipe and give it two thumbs up--I guess it would be four thumbs up! Anyway, very refreshing and great with anything grilled. Recipe from Martha Stewart Living magazine.

 

 

 

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