«

»

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
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 450 g large dried lima beans
  • 1 large red onion
  • 2 ripe tomatoes
  • ½ cup olive oil
  • 1½ tablespoons vinegar
  • juice of 2 limes (key limes, if available)
  • ¼ cup finely chopped parsley (optional)
  • salt and pepper, to taste
Instructions
  1. Place the lima beans in a large pot and cover beans with at least 8 - 10 cm of water. Let soak overnight.
  2. Drain and rinse beans. Cover beans with fresh water, add 2 teaspoons salt to the water, and bring water and beans to a boil.
  3. 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.)
  4. Drain beans and let cool.
  5. Finely dice the red onion. Soak the onions in salt water for 10 minutes, then drain and let dry. Dice the tomatoes.
  6. Whisk together the olive oil, vinegar, and lime juice. Season with salt and pepper to taste.
  7. Toss the olive oil mixture with the lima beans, onions, and tomatoes.
  8. 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


 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
43
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining