Time: 40 minutes
Flavor Hit: Leave seeds in the jalapeño for a spicier relish.
Serve with Fresh Lima Beans: Cook 2 cups fresh lima beans in simmering water 20 minutes or until tender. Rinse with cold water; drain. Combine 1 tablespoon olive oil, 2 teaspoons red wine vinegar, and 1/8 teaspoon salt. Add beans, ½ cup quartered grape tomato, ¼ cup sliced kalamata olives, and 2 tablespoons chopped parsley; toss well. Yield: 4 servings (serving size: ½ cup). CALORIES 140; FAT 4.6g (sat 0.7g); SODIUM 176mg
View Recipe: Lamb Chops and Cilantro Relish