Tangy Limas with Squash and Tomatoes

• 2 cups water
• 2 cups frozen lima beans
• 2 cups chopped onions
• 2 teaspoons olive oil
• 4 small yellow squash, thinly sliced into half-circles (3 1/2 c.)
• 1 teaspoon dried thyme
• 2 teaspoons chopped fresh dill
• 2 cups chopped fresh tomatoes
• 1 lemon, juice of
• 12 cup crumbled feta cheese
• salt and pepper

1. Add water to a saucepan; bring to a boil and add in the limas.
2. Cook about 10 minutes or until tender.
3. Meanwhile, in a big skillet, saute the onions in oil until they are clear.
4. Add the squash, thyme, and dill; saute for 2-3 minutes.
5. Add in the tomatoes; stir to combine.
6. Drain the limas when they are done; add to the skillet with the lemon juice and feta cheese.
7. Add in salt and plenty of pepper to taste.
8. Stir and cook until the feta begins to soften.
9. Serve immediately.

water, frozen lima beans, onions, olive oil, yellow squash, thyme, dill, tomatoes, lemon, feta cheese, salt

Taken from www.food.com/recipe/tangy-limas-with-squash-and-tomatoes-65165 (may not work)