Simple Lima Bean Salad

Name: Simple Lima Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 300 g lima beans (frozen, thawed); 2 pcs celery (stalks, finely diced); 1 pcs bell pepper (medium, red, finely diced); 0.5 pcs red onion (small, finely chopped); 3 tbsp parsley (fresh, chopped); 2 tbsp olive oil; 2 tbsp lemon juice (freshly squeezed); 1 tsp dijon mustard; 1 pcs garlic (clove, minced); 0.25 tsp salt; 1 pinch black pepper

RATING

0.0/5

TASTE SCORE

8/10

A bright, refreshing salad featuring tender lima beans tossed with crisp celery, sweet bell pepper, and fresh herbs in a zesty lemon vinaigrette. Perfect for picnics, potlucks, or a light lunch, this no-fuss salad comes together in under 15 minutes and tastes even better after a short rest in the fridge.

PREP

10m

COOK

SERVES

1 CUP

339 cal

SERVINGS

METHOD · 4 STEPS

boil · ~3 min
Blanch the lima beans.
Bring a pot of water to a boil. Add the thawed lima beans and cook until just tender, about 2-3 minutes. Drain immediately and rinse under cold water to stop the cooking. Shake off excess water.
mix · ~2 min
Make the dressing.
1.In a small bowl, whisk together olive oil and lemon juice.
2.Add Dijon mustard, minced garlic, salt, and black pepper.
3.Whisk vigorously until well combined and slightly emulsified.
mix · ~2 min
Toss the salad.
In a large mixing bowl, combine the blanched lima beans, diced celery, diced bell pepper, chopped red onion, and parsley. Pour the dressing over the top and toss gently until everything is evenly coated.
rest · ~10 min
Rest the salad before serving.
Cover and refrigerate for at least 10 minutes to let the flavors meld. Taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon if needed. Serve chilled or at room temperature.
TIPResting helps the lima beans soak up the tangy lemon dressing. If you have time, let it sit for 30 minutes.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch the thawed lima beans for exactly 2-3 minutes to keep them tender but not mushy.
2
Rinse the beans under cold water immediately after blanching to lock in their bright color and texture.
3
Dice the celery, bell pepper, and red onion uniformly to ensure every bite has a balanced crunch.
4
For the best flavor, let the finished salad rest in the fridge for at least 30 minutes before serving.
5
If making ahead, keep the dressing separate and toss just before serving to keep the vegetables crisp.
6
Pat the thawed lima beans dry with a paper towel before adding the dressing so it clings better.

RECIPE VARIATIONS