Ingredients
- 3 cups lima beans, cooked
- 1 medium or large tomato, chopped
- 2 tbsp. onions, finely chopped
- 1 tbsp. capers
- 6 basil leaves, thinly sliced (chiffonade)
- 1 tsp dried oregano
- 1/2 lemon juice
- 3 tbsp. olive oil
- salt and pepper to taste
- 3 basil leaves, thinly sliced (chiffonade) for garnish
Method
- Thoroughly mix together all ingredients.
- Let salad rest for 15 minutes to ½ hour.
- Add basil garnish to salad and drizzle on a little more olive oil.