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)
- 1/4 cup parsley (roughly chopped)
- dash salt (to taste)
- dash pepper (to taste)
- 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 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.
- Garnish with chopped parsley and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||3 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||10 g|