Lima Bean Salad Recipes

VEGAN PERUVIAN LIMA BEAN SALAD

Steps:

• IMPORTANT NOTE: Lima beans must cook 10 minutes prior to consuming! If you're using canned or dried, they've been cooked, but if you're using frozen or fresh, they must cook 10 minutes. Boil 10 minutes.
• Combine lime juice, olive oil, and sea salt in a liquid-tight jar, shake vigorously.
• Chop the tomatoes, mince the chile pepper, chop the cilantro, and thin-slice the red onion.
• Add vegetables and beans to a good-sized bowl. Pour the marinade over and toss to combine thoroughly. Cover and set aside a minimum of 30 minutes or several hours.
• Taste for seasoning. Garnish with additional cilantro as desired. Enjoy!

MARINATED LIMA BEAN SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Cover and refrigerate for at least an hour. , In a serving bowl, combine the lima beans, onion, mushrooms and pimientos. Add dressing and toss to coat. Cover and refrigerate for 1 hour.

LIMA-BEAN SALAD WITH ROASTED POBLANOS AND QUESO FRESCO

Steps:

• Rinse beans, removing debris; transfer to a large bowl. Add cold water until covered by at least 2 inches. Refrigerate overnight.
• Drain; transfer beans to a large pot and add enough water to cover by 4 inches. Add yellow onion, carrot, and celery; bring to a simmer. Season generously with salt; reduce heat to medium-low and continue simmering until beans are tender but not falling apart, 40 to 50 minutes. Drain; transfer to a large bowl. Remove and discard vegetables. (Or, if not using immediately, let cool in liquid and refrigerate up to 5 days.)
• Place chiles over the flame of a gas burner or on a grill; roast, turning, until charred on all sides, about 10 minutes. Transfer to a bowl and cover with a plate; let cool slightly. When cool enough to handle, use a paring knife to remove charred skins. Remove stems and seeds; cut chiles into 1/2-inch pieces.
• In a small bowl, whisk together vinegar and oil. Drizzle over beans; add roasted chiles, red onion, cilantro, and tomatoes. Gently toss to coat. Season with salt and pepper, sprinkle with cheese, and serve.

LEBANESE BEAN SALAD

Steps:

• Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.

LEMONY ZUCCHINI, CHICKPEA, AND LIMA BEAN SALAD

Steps:

• Combine lima beans, chickpeas, zucchini, onion, romaine, Parmesan, and chopped basil. Add lemon juice, oil, red-pepper flakes, salt, and pepper, and toss to combine. Garnish with basil sprigs.

LIMA BEAN AND CORN SALAD

Steps:

• Fry bacon until crisp, drain and crumble.
• Blanch lima beans in lightly salted boiling water about 5 minutes or until crisp-tender. Blanch corn in unsalted boiling water until crisp-tender, 3-5 minutes. As vegetables complete cooking, drain in colander and rinse under cold running water to stop cooking and refresh the vegetables.
• Combine beans, corn, scallions, bacon, mayonnaise and vinegar. Toss to coat and add salt and pepper to taste. Refrigerate 2 to 4 hours for flavors to blend.

CORN 'N' LIMA BEAN TOSSED SALAD

Steps:

• In a small saucepan, bring lima beans and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; simmer 4-5 minutes longer or until vegetables are tender. Drain and cool., In a small bowl, combine the lettuce, red peppers, onion and bean mixture. Refrigerate until chilled. , Just before serving, combine the lime juice, oil, parsley, salt and pepper. Drizzle over salad and toss to coat.

MARINATED LIMA BEAN SALAD

Steps:

• Place the frozen lima beans in a pot and cover with water. Bring to a boil. Boil 3 minutes then reduce heat, cover and simmer 20 minutes.
• Drain.
• In a medium-sized non-reactive bowl combine the lima beans with the red peppers and onions.
• In a separate small measuring cup, whisk together the dressing ingredients.
• Pour dressing over lima beans and toss to coat.
• Cover and refrigerate for at least 4 hours to allow the salad to marinate.