Ensalada de Pallares (Peruvian Lima Bean Salad)

Ingredients

• 1 lb (500 g) pallares (large dried lima beans)
• Water
• Salt
• 1 cup olive oil
• 2–3 teaspoons white vinegar
• 1 spoonful Dijon mustard
• Pepper
• 1 red onion, finely diced
• 2 tomatoes, seeded and diced
• A few sprigs of parsley

Steps

1. Soak pallares overnight or at least 6 hours. Change water 2–3 times.
2. Boil the beans without salt in enough water to cover them. Use high heat until water reaches boiling point. Skim and reduce your fire. Simmer for about 1 hour. No exact timing is possible, since cooking time depends on the dryness of the beans.
3. When the beans are plump and tender, take them off the heat and drain. You might reserve the boiling liquid to process leftovers into a soup.
4. Season the beans lightly with salt (kosher works great) and, while the beans cool down, prepare your vinaigrette.
5. Mix olive oil, vinegar, mustard, salt and pepper to taste, red onion, and tomatoes.
6. Once the beans are at room temperature, check the seasoning of the vinaigrette. It should taste a bit stronger than expected.
7. Carefully mix the vinaigrette with the beans, then mix in the parsley.
8. Garnish the top with more parsley, and serve.

More recipes with lima beans, vinegar, mustard, onion, tomatoes or parsley

Adapted from “Ensalada de Pallares (Peruvian Lima Bean Salad)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.