This fresh lima bean salad is similar to succotash but does not include corn. Lima beans are a good source of dietary fiber and protein. They are believed to have originated in South America. In the United States, they’re often called butter beans because of their buttery texture. Lima beans are a summer vegetable and more easily found in the South than other parts of the country. A good recipe to make ahead, flavors will intensify overnight. Variants include cubes of farmer’s or feta cheese.
Recipe Servings: 4
Prep Time
15 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
1 hour
Total Time
9 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb lima beans (large, dried)
- 1 large onion
- 2 ripe tomatoes, diced
- ½ cup olive oil
- 2 Tbsp vinegar
- 2 key limes, juiced
- Salt, to taste
- Ground black pepper, to taste
- ¼ cup parsley, roughly chopped
Directions
- Place lima beans in a large pot and cover with at least 3 inches of water. Soak overnight.
- Drain and rinse beans. Add fresh water and beans to pot and bring to a boil with 2 teaspoons salt.
- Lower heat and cook beans at a simmer for 1–2 hours. Check for doneness after 1 hour. Beans should be firm but tender when ready.
- Drain beans and let cool.
- Slice onion into julienned strips.
- Soak onions in salt water for 10 minutes and then drain and dry.
- Combine beans, onions and tomatoes in large bowl.
- Whisk together olive oil, vinegar, and lime juice in small bowl. Season with salt and pepper.
- Toss bean mixture with dressing.
- Garnish with chopped parsley and serve.
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