This lima bean salad is like a Peruvian version of succotash. Lima bean salad is often served with ceviche, and it makes a wonderful picnic salad. As the flavours tend to intensify and improve overnight, it’s perfect for making ahead.
- 450 g large dried lima beans
- 1 large red onion
- 2 ripe tomatoes
- ½ cup olive oil
- 1½ tablespoons vinegar
- 2 limes , juice only of limes, key limes, if available
- ¼ cup finely chopped parsley, optional
- salt and pepper, to taste
- Place the lima beans in a large pot and cover beans with at least 8 - 10 cm of water. Let soak overnight.
- Drain and rinse beans. Cover beans with fresh water, add 2 teaspoons salt to the water, and bring water and beans to a boil.
- Lower heat and cook beans at a simmer for one to two hours, checking for doneness after an hour. (When they are ready, the beans should be firm but tender.)
- Drain beans and let cool.
- Finely dice the red onion. Soak the onions in salt water for 10 minutes, then drain and let dry. Dice the tomatoes.
- Whisk together the olive oil, vinegar, and lime juice. Season with salt and pepper to taste.
- Toss the olive oil mixture with the lima beans, onions, and tomatoes.
- To serve - Line a salad bowl or plate with shredded lettuce and place lima bean salad on top. Drizzle any remaining dressing over the salad. Sprinkle with finely chopped parsley, if using