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.
Ensalada de Pallares - Lima Bean Salad
- 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
Rate this Recipe