|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 10g||35%|
|*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.|
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.
Gather the ingredients.
Place the lima beans in a large pot and cover beans with at least 3 inches 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.
Slice onion into thin julienne strips. Soak the onions in saltwater 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.
Garnish with chopped parsley and serve. Enjoy!