Lima Bean Salad with Sumac Spice

Earthy lima beans are the start of so many good plant-based meals in many countries, and they are equally healthy and delicious in your own kitchen, too. I’ve enjoyed lima beans all over the Mediterranean, in salads, simmered bean dishes, and soups. A bag of large lima beans from a local farmer in my community really got me thinking about those fabulous Mediterranean flavors—sumac, peppers, basil, garlic, capers, olive oil, lemons. And those are the flavors that I mix into this simple, rustic Lima Bean Salad with Sumac Spice recipe. You don’t have to get lima beans from your local farmer, as you can find them in most supermarkets and online. Make up a batch of this lima bean salad for your next potluck or party—it’s even better the next day. This lima beans recipe is also great for meal prep, or a hearty protein-rich salad that you can serve with vegetable soup and a piece of rustic whole grain bread. A comfort food meal made in heaven! Just soak the beans overnight, then cook them up, cool them, and combine with a few simple ingredients to create this masterpiece of a salad. It only includes 7 ingredients, not including pantry staples.

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Lima Bean Salad with Sumac Spice

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  Author: The Plant-Powered Dietitian
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  Total Time: 9 hours (including soaking time)
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  Yield: 12 servings 1x
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  Diet: Vegan

Description

This simple, rustic, completely plant-based, gluten-free Lima Bean Salad with Sumac Spice showcases beautiful Mediterranean flavors, including lima beans, sumac, peppers, basil, garlic, capers, olive oil, and lemons.

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Lima Beans: 

Salad:

• 1 bell pepper, coarsely diced
• 1/2 small red onion, sliced
• 1/4 cup chopped parsley or mint leaves
• 2 tablespoons capers, rinsed, drained

Vinaigrette:

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Instructions

1. Prepare lima beans by soaking them overnight in water. Rinse and drain off soaking water, and place beans in a cooking pot. Add 6 cups fresh water, cover, and cook over medium heat, stirring occasionally for about 1 hour and 15 minutes, until beans are tender yet firm. They should not be mushy. Remove beans from heat, drain off any remaining liquid, and cool (may serve warm) slightly.
2. Mix beans, with bell pepper, onion, basil, and capers in a large bowl.
3. Mix vinaigrette in a small dish by whisking together olive oil, lemon juice, sea salt, black pepper, garlic, and sumac.
4. Stir vinaigrette into bean mixture and mix well to distribute ingredients.
5. Serve warm, room temperature, or chill until serving time.

Notes

May use 2 cans of drained lima beans instead of dried beans in step 1.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Salad
• Cuisine: Mediterranean, American

Nutrition

• Serving Size: 1 serving
• Calories: 163
• Sugar: 5 g
• Sodium: 49 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 24 g
• Fiber: 7 g
• Protein: 8 g
• Cholesterol: 0 mg

For other plant-based bean salad recipes, check out the following:

Greek Butter Bean Salad
Provencal Bean Salad
Wax Bean Cherry Tomato Salad
Potato, Bean and Olive Salad
Mediterranean White Bean Salad with Persimmons
Jack O Lantern Stuffed Peppers with Spicy Kidney Bean Salad

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