Peruvian Style Lima Bean Salad Recipe

Name: Peruvian Style Lima Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Dried Lima Beans; 1/4 whole Cabbage - Thinly Sliced; 1 cup Cherry Tomatoes, Sliced; 1/2 cups Red Bell Pepper, Thinly Sliced; 1/2 cups Red Onions, Thinly Sliced; 2 whole Radishes, Finely Diced; FOR THE DRESSING:; 1/4 cups Freshly Squeezed Lime Juice; 1 Tablespoon Red Wine Vinegar; 1 teaspoon Fresh Oregano, Chopped; 2 Tablespoons Extra Virgin Olive Oil; 1/4 Tablespoons Kosher Salt; 1/4 Tablespoons Ground Black Pepper

Servings: persons

1-1/2 cup Dried Lima Beans
1/4 whole Cabbage - Thinly Sliced
1 cup Cherry Tomatoes, Sliced
1/2 cups Red Bell Pepper, Thinly Sliced
1/2 cups Red Onions, Thinly Sliced
2 whole Radishes, Finely Diced
FOR THE DRESSING:
1/4 cups Freshly Squeezed Lime Juice
1 Tablespoon Red Wine Vinegar
1 teaspoon Fresh Oregano, Chopped
2 Tablespoons Extra Virgin Olive Oil
1/4 Tablespoons Kosher Salt
1/4 Tablespoons Ground Black Pepper

1
Soak beans overnight: Rinse beans and place in a large pot of water about 3-4 cups to soak overnight.
2
Drain the beans then bring to a boil in a fresh pot of water. Reduce and let simmer for 1 hour. Check
3
frequently after 30 minutes of cooking as you want the bean to be tender but not mushy soft. Drain then set aside to cool.
4
In a large bowl, combine drained and cooled lima beans with cabbage, tomatoes, peppers, onions, and radishes.
5
In a small bowl, whisk lime juice, vinegar, oregano, and olive oil. Season to taste with salt and pepper.
6
Toss the dressing into the lima beans and vegetables. Let it sit for at least 1 hour in the refrigerator. Give it one final toss before serving.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cup Dried Lima Beans, 1/4 whole Cabbage - Thinly Sliced, 1 cup Cherry Tomatoes, Sliced, 1/2 cups Red Bell Pepper, Thinly Sliced, and more.

Yes, Peruvian Style Lima Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peruvian Style Lima Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions