Lima bean salad

(from eve4031’s recipe box)

Source: Martha Stewart Living

Categories: paleo, sides


  • 1 pound dried lima beans
  • 1 small yellow onion, halved
  • 1 carrot, cut into thirds
  • 1 stalk celery, cut into thirds
  • 2 poblano chilies
  • 3 T red-wine vinegar
  • 5 T olive oil
  • 1 small red onion, thinly sliced
  • 1/4 c chopped cilantro
  • 8 ounces cherry tomatoes, halved
  • 2 ounces feta


  1. Rinse beans and soak overnight.

  2. Drain beans and transfer to a pot. Cover with water and add onion, carrot and celery. Cook until tender but not falling apart. Drain and remove vegetables.

  3. Place chilies over the flame of a gas grill and roast until charred on all sides. Transfer to a bowl and cover with a plate and let cool. When cool enough to handle, peel and dice.

  4. In a small bowl, whisk together vinegar and oil. Drizzle over beans and add chiles, red onion, cilantro and tomatoes. Toss to coat, season with salt and pepper, and sprinkle with cheese.

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