Lima Bean, Arugula and Walnut Salad

One 16-ounce package lima beans, thawed

1/4 cup extra-virgin olive oil

1 medium lemon, zested, plus juice 2 cloves of garlic, minced

1 teaspoon of Dijon mustard

1/2 teaspoon of sugar

3 cups arugula

1 cup halved walnuts

Feta cheese

Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool.

In a medium bowl make the vinaigrette: whisk together olive oil, lemon zest, lemon juice, garlic, Dijon mustard and sugar. In a large bowl, combine the arugula, tomatoes and lima beans. Toss in the vinaigrette, top with parmesan cheese, and serve.