Vegan Peruvian Lima Bean Salad Food

VEGAN PERUVIAN LIMA BEAN SALAD

Steps:

• 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!

PERUVIAN BEAN SALAD

Steps:

• In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
• Whisk in oil.
• Drain and rinse beans, then place in a large bowl.
• Add pepper, avocado, tomatoes and parsley.
• Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
• Cover and refrigerate up to 2 days.

LIMA BEAN SALAD

Steps:

• For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
• Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
• Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.