INGREDIENTS

3 cups frozen lima beans (calls for favas, but limas work, too)

32 Kalamata olives

2 jars marinated quartered artichokes, drained

4 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

1 clove garlic, minced

1 teaspoon salt

4 teaspoons parsley, finely chopped

Black pepper

DIRECTIONS

Cook lima beans for 4 minutes in boiling water. Rinse under cold water. Mix beans, olives and artichoke hearts with olive oil, lemon juice, garlic, salt and pepper. Chill and enjoy.