Looking for something to do with lima beans? This lima bean salad recipe not only looks beautiful on the plate but the light refreshing flavor will be the talk of the night. The tang of the lime and tomatoes against the salty greens gives this big scoop of health an amazingly addictive taste – even for my family of carnivores. The best-served-cold dinner is the perfect summer meal after spending a hot day in the sun.

The only thing cooked out of this recipe is the lima beans. To cook lima beans on the stovetop, the ratio is four cups of water to one cup of lima beans. Throw the lima beans and the water together with a pinch of salt. Once it’s boiling, turn the heat to low and cover. Simmer until the beans are soft, 45 minutes to an hour. You could also use frozen, cutting the time down to 10 minutes.

Mix all ingredients except the lima beans and feta cheese.

Add the (cooled) cooked lima beans and feta after. Cover and chill for an hour or two and serve cold.