Mediterranean Lima Bean Salad with Cumin

@@@@@ Lima Bean Salad with Cumin - Mediterranean 3g carbs, 1g fiber

1 10-ounce package frozen lima beans 4 cloves garlic, crushed and peeled 1/4 teaspoon crushed red pepper 2 tablespoons extra-virgin olive oil 4 teaspoons lemon juice 1 teaspoon ground cumin 1/2 teaspoon salt, or to taste Freshly ground pepper to taste 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh dill

1. Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.

2. Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.

Makes about 1 1 /2 cups ACTIVE TIME: 20 minutes TOTAL TIME: 1 hour EASE OF PREPARATION: Easy

NUTRITION INFORMATION: Per tablespoon: 25 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; 56 mg sodium.

0 Carbohydrate Servings

Exchanges: Free food

Source: EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 07.14.07

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days or freeze for up to 6 months.

Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices. You can substitute frozen edamame beans for the limas in Step 1; cook according to package directions.

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group