Toss this fresh-tasting salad together on a Sunday afternoon and you’re set for healthy lunches for the upcoming work week. A staple of Arab cuisine, za’atar is a vibrant spice blend consisting mainly of thyme, toasted sesame seeds, and ground sumac berries. Available at Middle Eastern shops and well-stocked spice stores, it adds inspirational zing to salads, soups, hummus, and even pizza.
2 cups (500 mL) frozen lima beans
2 – 5 1/2 oz (160 g) cans wild sockeye or pink salmon, drained
2 cups (500 mL) halved cherry tomatoes
1/2 cup (125 mL) pitted, chopped kalamata olives
1/2 cup (125 mL) chopped feta cheese
1/2 cup (125 mL) chopped flat-leaf parsley
1/4 cup (60 mL) chopped fresh mint
1/4 cup (60 mL) extra-virgin olive oil
Juice of 1/2 lemon
1 1/2 Tbsp (22 mL) za’atar
1 garlic clove, finely minced
Pinch of chili flakes
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
Prepare lima beans according to package directions. Drain well and let cool.
In large bowl or container, toss together cooked lima beans, salmon, cherry tomatoes, olives, feta, parsley, and mint.
In small bowl, whisk together olive oil, lemon juice, za’atar, garlic, chili flakes, salt, and pepper. Add dressing to bean salad and toss to coat.
Each serving contains: 357 calories; 21 g protein; 21 g total fat (5 g sat. fat, 0 g trans fat); 22 g total carbohydrates (2 g sugars, 6 g fibre); 490 mg sodium
source: “Little Green Giants“, alive #366, April 2013