Lima bean salad

Lima bean salad

Ensalada de pallares

By
From
South American Grill
Serves
6
Photographer
Bonnie Savage

This colourful salad is made using the native bean of Peru, the lima bean, which takes its name from the country’s capital city. With the addition of tomatoes, onion, herbs and the South American cheese queso fresco, a firm mild-tasting, yet slightly salty cheese, this salad makes a satisfying side dish for meat eaters and vegetarians alike.

Ingredients

Quantity Ingredient
400g dried lima beans, soaked in cold water overnight
1 red onion, thinly sliced
3 large tomatoes, diced
200g queso fresco, crumbled, (see note)
1 large handful flat-leaf parsley, chopped
1 lime, juiced
1 tablespoon red wine vinegar
1/2 teaspoon caster sugar
1/4 cup extra-virgin olive oil

Method

  1. Drain the lima beans and place them in a large saucepan, cover with about 8 cups water and bring to the boil over high heat. Reduce the heat to low and simmer for 20–30 minutes, or until the beans are just tender. Rinse immediately under cold water to stop the cooking process, then drain well and set aside to cool.
  2. Combine the beans, onion, tomato, queso fresco and parsley in a medium-sized serving bowl.
  3. Combine the lime juice, vinegar and sugar in a small bowl. Gradually whisk in the olive oil and season with sea salt and freshly ground black pepper. Pour over the salad and toss to combine.

Note

  • Queso fresco, or ‘fresh cheese’, is a firm white South American cheese made from cow’s milk or a combination of cow’s and goat’s milk. Substitute goat’s cheese if unavailable.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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