Lima Bean Salad

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Lima Bean Salad

Lima Bean Salad

  • Author: Frankho Fresh
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6 Servings 1x
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

Scale

For the salad:

  • 1 pound (450-500 grams) dried Giant white beans/lima beans
  • 1 large bunch parsley chopped
  • 2–3 green onions (shallots) chopped
  • 2 cups cherry tomatoes cut in half (or 2 large tomatoes, chopped)
  • 1/2 cup sliced and pitted olives
  • 2 tablespoons capers optional

For the Mediterranean dressing:

  • 4 tablespoons olive oil
  • the juice from half a lemon or to taste
  • freshly ground black pepper
  • 1 tablespoon dried oregano
  • a pinch of salt
  • 1–2 tablespoons dijon mustard optional

Instructions

  1. Soak the beans: soak the beans in a large bowl filled with water and one tablespoon salt. The water should be at least twice the height of the beans. You should soak them for 24-48 hours (or at least overnight, in case you forget!)

  2. Boil the beans: Rinse them well, transfer them in a pot and fill with water (if the water from your tap is hard, use bottled water). Don’t add any salt. Open the heat and simmer gently for 45-60 minutes or until tender. You may have to skim some foam at the beginning with a spoon. When the beans are ready, take them off the heat and fill the pot with tap water. Drain, and refill the pot with water (this will prevent the skins from peeling off).

  3. Make the salad: transfer the Giant white beans to a large serving bowl and mix them gently with the rest of the ingredients.

  4. Make the dressing: transfer everything into a jar and shake well to combine. Pour the dressing over the salad. Alternatively, you can just add the dressing ingredients to the salad and mix gently to combine. Eat!

Notes

  • if you don’t have shallots you can use chives or 1 red onion, chopped
  • this recipe makes about 6 servings as a side and 4-5 servings as lunch

Keywords: Lima Beans Recipe