Can't wait to make this summer salad

Greek Salad With Giant Beans and Arugula

Andrew Scrivani for The New York Times
By MARTHA ROSE SHULMAN
Published: July 27, 2010


This substantial summer salad provides plenty of protein, in addition to nutrient-rich tomatoes, peppers and arugula. I love using peppery wild arugula, but regular will do.

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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

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.

Yield: Serves four as a main dish salad, six as a side.

Advance preparation: The beans will keep in the refrigerator for four to five days.

Nutritional information per serving (four servings): 353 calories; 17 grams fat; 4 grams saturated fat; 13 milligrams cholesterol; 37 grams carbohydrates; 12 grams dietary fiber; 172 milligrams sodium (does not include salt added during preparation); 15 grams protein

Nutritional information per serving (six servings): 235 calories; 12 grams fat; 3 grams saturated fat; 8 milligrams cholesterol; 25 grams carbohydrates; 8 grams dietary fiber; 114 milligrams sodium (does not include salt added during preparation); 10 grams protein