Vegan Peruvian Lima Bean Salad
Lima beans and healthy vegetables marinated in a zesty leche de tigre style sauce. It's something of a vegan "ceviche," a gorgeous side dish or a stand alone light meal!
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Ingredients
- ¼ cup fresh lime juice
- ¼ cup olive oil
- ½ teaspoon sea salt
- 4 cups cooked lima beans - see Tips
- 8 ounces tomatoes - coarsely chopped
- fresh chile - minced (see Tips)
- ½ cup cilantro leaves - chopped
- 1 red onion - thin sliced
- sea salt/fresh ground pepper
Instructions
- IMPORTANT NOTE: Lima beans must cook 10 minutes prior to consuming! If you're using canned or dried, they've been cooked, but if you're using frozen or fresh, they must cook 10 minutes. Boil 10 minutes.
- Combine lime juice, olive oil, and sea salt in a liquid-tight jar, shake vigorously.
- Chop the tomatoes, mince the chile pepper, chop the cilantro, and thin-slice the red onion.
- Add vegetables and beans to a good-sized bowl. Pour the marinade over and toss to combine thoroughly. Cover and set aside a minimum of 30 minutes or several hours.
- Taste for seasoning. Garnish with additional cilantro as desired. Enjoy!
Notes
Nutrition information is an approximation only from MyFitnessPal.com, and includes only half of the olive oil as much of the oil stays behind.
Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com