Dish of Lima Bean Salad
(click to enlarge)

Lima Bean Salad


Peru   -   Ensalada de Pallares
Serves:
Effort:
Sched:
DoAhead:  		 2
**
15 min
Yes		 This excellent salad is substantial enough to be a lunch salad for two, with a side of bread and beer, or a salad course for 4. Made larger, it's a great buffet salad that won't wilt.

9-3/4
4
5
1
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1-1/2
1/2
1/2
2/3
1/4
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oz
oz
oz

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T
T
T
t
t
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ButterBeans (1)
Onion, red
Tomatoes ripe (2)
Chili, Green (3)
-- Dressing
Olive Oil ExtV
Vinegar wine white  
Lime Juice
Salt
Pepper
-- Garnish
Cilantro
Make Salad   -   (15 min)
  1. Open a can of BUTTER BEANS and drain. Place in a large mixing bowl.
  2. Cut ONION in half lengthwise and slice fairly thin crosswise. Separate the layers. Add to bowl.
  3. Slice TOMATOES as appropriate. If Grape Tomatoes, just cut in half crosswise. If larger Cherry Tomatoes, cut in half lengthwise, then in half crosswise. If small tomato, cut lengthwise into narrow wedges, then cut wedges in half crosswise (as in photo). Add to bowl.
  4. Core and seed CHILI. Cut into thin strips about 1-1/2 inches long. Add to bowl.
  5. Tumble All Salad items together gently.
  6. Squeeze Lime Juice and mix together all Dressing items in a small jar.
  7. Chop CILANTRO very coarse for Garnish.
  8. When ready to serve, shake up Dressing and pour over the Salad. Tumble salad gently. Serve garnished with Cilantro.
NOTES:

  1. Butter Beans:

      Weight is cooked. In Peru, the large white Lima beans are the ones used. Canned, they are called "Butter Beans" in North America. For convenience, we're using 1 14 oz can "Butter Beans", but you can soak large white Lima Beans (overnight minimum) and cook them if you prefer. For details see our Beans, Peas & Lentils page.

  2. Tomatoes

      These can be Grape Tomatoes, Cherry Tomatoes, or a small regular tomato. Cut as given in the step.

  3. Chili, Green:

      In Peru they would probably use a fresh yellow Chili Amarillo, but here in North America, few of us have those on hand, so we use a Jalapeño. Cored and the veins taken out, it has only a hint of hot. Leave veins in for more. For details see our South American Chilis page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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