Lima Bean, Arugula and Tomato Salad

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.