Lima Bean Salad - Ensalada de Pallares

This lima bean salad is like a South American version of succotash. Lima bean salad is often served with ceviche, and it makes a wonderful picnic salad. As the flavors tend to intensify and improve overnight, it's perfect for making ahead. I sometimes add cubes of feta or farmer's cheese to this salad.

• 1 pound large dried lima beans
• 1 large onion
• 2 ripe tomatoes
• 1/2 cup olive oil
• 2 tablespoons vinegar
• Juice of 2 key limes
• 1/4 cup roughly chopped parsley
• Salt and pepper to taste

1. Place the lima beans in a large pot and cover beans with at least 3 inches of water. Let soak overnight.
   
   
2. Drain and rinse beans. Cover beans with fresh water, add 2 teaspoons salt to the water, and bring water and beans to a boil.
   
   
3. Lower heat and cook beans at a simmer for one to two hours, checking for doneness after an hour. When they are ready, the beans should be firm but tender.
   
   
4. Drain beans and let cool.
   
   
5. Slice onion into thin julienne strips. Dice the tomatoes.
   
   
6. Whisk together the olive oil, vinegar, and lime juice. Season with salt and pepper to taste.
   
   
7. Toss the olive oil mixture with the lima beans, onions, and tomatoes.
   
   
8. Garnish with chopped parsley and serve.

Serves 4 to 6.

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