Lima Bean, Carrots And Zucchini Salad With Feta Cheese - cooking recipe

Ingredients

4 small firm zucchini, trimmed
4 -5 carrots, peeled
10 ounces frozen baby lima beans
1 cup plain yogurt
2 tablespoons corn oil
1 tablespoon fresh lemon juice
salt and pepper, to taste
6 ounces feta cheese, cut into small cubes
chopped parsley

Preparation

Cut zucchini in half lengthwise, and then into strips.
Repeat with the carrots.
Steam carrots 5 to 7 minutes.
Add zucchini and steam an additional 5 to 7 minutes.
Add Lima beans and continue steaming until all vegetables are crisp-tender, transferring to a colander as they are cooked and holding under cold water until cool to touch.
Transfer to a salad bowl and chill.
Combine yogurt, oil and lemon juice, salt and pepper and blend well.
Cover and chill thoroughly.
When ready to serve, add cheese to vegetables and toss lightly.
Spoon yogurt mixture over and garnish with parsley.