Tangy Limas with Squash and Tomatoes Recipe

Name: Tangy Limas with Squash and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 2 cups frozen lima beans; 2 cups chopped onions; 2 teaspoons olive oil; 4 small yellow squash, thinly sliced into half-circles (3 1/2 c.); 1 teaspoon dried thyme; 2 teaspoons chopped fresh dill; 2 cups chopped fresh tomatoes; 1 lemon, juice of; ½ cup crumbled feta cheese; salt and pepper

Servings: persons

2 cups water
2 cups frozen lima beans
2 cups chopped onions
2 teaspoons olive oil
4 small yellow squash, thinly sliced into half-circles (3 1/2 c.)
1 teaspoon dried thyme
2 teaspoons chopped fresh dill
2 cups chopped fresh tomatoes
1 lemon, juice of
½ cup crumbled feta cheese
salt and pepper

1
Add water to a saucepan; bring to a boil and add in the limas.
2
Cook about 10 minutes or until tender.
3
Meanwhile, in a big skillet, saute the onions in oil until they are clear.
4
Add the squash, thyme, and dill; saute for 2-3 minutes.
5
Add in the tomatoes; stir to combine.
6
Drain the limas when they are done; add to the skillet with the lemon juice and feta cheese.
7
Add in salt and plenty of pepper to taste.
8
Stir and cook until the feta begins to soften.
9
Serve immediately.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups water, 2 cups frozen lima beans, 2 cups chopped onions, 2 teaspoons olive oil, and more.

Yes, Tangy Limas with Squash and Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tangy Limas with Squash and Tomatoes

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