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Lima Bean Salad

Lima Bean Salad

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: Peruvian
Servings: 4
Calories: 201kcal
Author: Marwin Brown

Ingredients

  • 1 ½ cups dried large lima beans
  • ¼ cabbage
  • 1 cup cherry tomatoes sliced
  • 1 cup thinly sliced red or yellow bell pepper
  • 1 cup thinly sliced red onion
  • 2 radishes diced fine
  • 1 teaspoon oregano
  • 2 tablespoon olive oil
  • ¼ cup freshly squeezed lime juice
  • 1 tablespoon red wine vinegar
  • freshly ground black pepper and kosher salt to taste

Instructions

  • Soak the beans overnight.
  • Rinse beans and place in a large pot of water about 3-4 cups to soak overnight.
  • Drain the beans then bring to a boil in a fresh pot of water. Reduce and let simmer for an hour. Check frequently after 30 minutes of cooking as you want the bean to be tender but not mushy soft. Drain then put aside to cool.
  • In a large bowl, combine the drained and cooled lima beans with the the cabbage, tomatoes,peppers,onions, and radishes. In a small bowl whisk in the lime juice, vinegar, oregano, and olive oil. Season to taste with pepper. Toss the dressing into the lima beans and vegetables. Let it sit for at least an hour in the refrigerator. Give it one final toss before serving.

Nutrition

Calories: 201kcal | Carbohydrates: 28g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 687mg | Fiber: 7g | Sugar: 6g | Vitamin A: 471IU | Vitamin C: 123mg | Calcium: 74mg | Iron: 3mg
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