Greek Bean Salad

Larry and I take bean salads to work most days. With a green salad and maybe some carrot sticks and an apple, it's a great meal full of protein and nutrients to keep us going all afternoon.

The other day I made a salad with the large white lima beans grown in Lompoc that I buy at the Hollywood Farmers Market. I added feta, cherry tomatoes, and dried oregano for a Greek bean salad.

Tossing the warm beans with vinegar and salt and pepper gives them extra flavor. If you're using canned beans, just drain them and stir in the dressing along with the other ingredients.

(If you don't have large white limas, you can use cannelini beans or kidney beans.)

The textures in this dish are all soft, so serve it with a crunchy green salad, or add some crisp red pepper or celery to give extra interest.

Greek Bean Salad
1 cup white beans
2 tbsp red wine vinegar
1/2 red onion
4 oz feta
1 cup cherry tomatoes, halved
1 tsp dried oregano
1-2 tbsp olive oil

Cover the beans with 2 inches of water in a large pot, bring to a boil, and simmer until tender. The length of cooking time depends on the age of your beans. The ones I buy cook in under 2 hours. If yours are really old, soak them in water overnight, drain, then cook in boiling water until tender.

Drain the beans and sprinkle with the vinegar and salt and pepper. Stir well and let sit until cool.

Slice the red onion. Dice the feta. Halve the cherry tomatoes. Toss all into the cool beans along with the oregano and olive oil.

Taste the bean salad and add vinegar, olive oil, or salt to taste.

Serves 4-6