Lima Bean Salad (Ensalada de Pallares)

Lima Bean Salad
Marian Blazes
Prep: 12 hrs
Cook: 90 mins
Total: 13 hrs 30 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
336 Calories
19g Fat
35g Carbs
10g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 336
% Daily Value*
Total Fat 19g 24%
Saturated Fat 3g 13%
Cholesterol 0mg 0%
Sodium 43mg 2%
Total Carbohydrate 35g 13%
Dietary Fiber 10g 35%
Protein 10g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This lima bean salad is like a South American version of succotash. Lima bean salad is often served with ceviche, and it makes a wonderful picnic salad. As the flavors tend to intensify and improve overnight, it's perfect for making ahead. I sometimes add cubes of feta or farmer's cheese to this salad.


  • 1 pound lima beans (large, dried)
  • 1 large onion
  • 2 ripe tomatoes
  • 1/2 cup olive oil
  • 2 tablespoons vinegar
  • 2 key limes (juiced)
  • Garnish: 1/4 cup parsley (roughly chopped)
  • dash salt (to taste)
  • dash pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Place the lima beans in a large pot and cover beans with at least 3 inches of water. Let soak overnight.

  3. Drain and rinse beans. Cover beans with fresh water, add 2 teaspoons salt to the water, and bring water and beans to a boil.

  4. 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.

  5. Drain beans and let cool.

  6. Slice onion into thin julienne strips. Soak the onions in saltwater for 10 minutes, then drain and let dry. Dice the tomatoes.

  7. Whisk together the olive oil, vinegar, and lime juice. Season with salt and pepper to taste.

  8. Toss the olive oil mixture with the lima beans, onions, and tomatoes.

  9. Garnish with chopped parsley and serve. Enjoy!

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