Ensalada de Pallares – Lima Bean Salad

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

Course: Side Dish
Prep Time: 12 hours
Cook Time: 1 hour 30 minutes
Total Time: 13 hours 30 minutes
Servings: 4
Author: The Cook
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  • 450 g large dried lima beans
  • 1 large red onion
  • 2 ripe tomatoes
  • ½ cup olive oil
  • tablespoons vinegar
  • 2 limes , juice only of limes, key limes, if available
  • ¼ cup finely chopped parsley, optional
  • salt and pepper, to taste

Recipe Instructions

  • 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

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