Project Description

Recipe Ingredients:

  • 1 pound dry large limas

  • 1 1/2 cups fat-free French or Italian dressing, divided

  • 2 or 3 large ripe tomatoes

  • 1/2 cucumber

  • 1/2 green pepper

  • 1/2 cup diced celery

  • 1/2 cup sliced green onion

  • 1/2 teaspoon crumbled oregano

  • 1/2 teaspoon garlic salt

  • 1/2 teaspoon basil

  • 1/8 teaspoon powdered cumin

  • Lettuce

Instructions

Soak and cook beans by preferred method. To four-to-five cups of drained, cooked beans, add one cup of dressing (bottled or your own). Cover and chill. An hour before serving, prepare Gazpacho topping, as follows: Dice tomatoes, cucumber and green pepper coarsely. Add celery and onion. Mix seasonings with the remaining half cup of dressing and add to vegetables, mixing lightly. Chill. To serve the salad, drain off excess marinade from the limas, heap them on a bed of lettuce in a bowl or on one side of a cold platter. Spoon the Gazpacho mixture over the beans as a garnish.

Chef’s tip: If you like cheesy dressing, mix crumbles of bleu or Roquefort cheese with French or Italian dressing.