- Heat 2 tbsp olive oil in skillet set over medium heat; sauté onion for 3 minutes or until tender. Reduce heat to medium-low; stir in lima beans and corn. Sauté for 1 minute or until tender-crisp; transfer to large bowl. Let cool.
- Meanwhile, in small bowl, whisk together remaining olive oil, lemon juice, garlic, salt, mustard and pepper. Pour over corn mixture. Stir in tomatoes. Sprinkle with feta and basil.
If you can’t find lima beans, substitute steamed edamame or fava beans.
Cooking Method: Sauté / Pan Fry
World Cuisine: Greek
Product: Extra Virgin