Peruvian Lima Beans Salad

Lima beans salad is an easy, simple salad with lime vinaigrette
Course Side Dish
Cuisine Peruvian
Prep Time 5 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Total Time 35 minutes
Servings 2
Author MySpicyKitchen


  • ½ cup Dry Lima Beans
  • ¼ – ½ tsp. Olive Oil this is my addition
  • ¼ tsp White Vinegar I used rice vinegar
  • ½ Lime juiced
  • ¼ tsp Dry Oregano
  • tsp Black Pepper Powder
  • 1 small Green Chili seeded and chopped ¼ Aji Amarillo Fresco
  • ⅓ - ½ cup sliced Red Onion
  • 4-5 or ⅓ cup sliced Grape Tomato
  • ½ tsp I think Salt double than what I used last time
  • 2 tbsp Cilantro chopped


  1. Wash and soak Lima Beans overnight or for at least 6-8 hours.
  2. Discard water and wash the beans again.

Cooking Beans on Stovetop

  1. Cook Lima beans for 30-40 minutes until tender. 

  2. First bring water to boil and then cook on medium high flame.

  3. Allow lima beans to cool and  discard water.  

Cooking Beans in Instant Pot

  1. Take 1 ½ cups water, soaked beans, ¼ tsp Salt, ½ tsp oil (opt) in instant pot inner vessel.  

  2. Cook on heigh pressure; pressure cook or manual option,  for 6 minutes and natural pressure release.

  3. Once the instant pot is ready to open, discard water and run beans under running water and leave in a colander.

How to Remove Skin of Lima Beans

  1.  Peeling the skin of the beans is  optional but I highly recommend.

  2. Skip this step for beans cooked in Instant pot, as it could be a challenge.  

  3. Take beans between fingers and press. Beans will pop out.  

  4. If it does not, using other hand, pinch the bean to tear the skin and then press.

Preparing Salad

  1. Meantime, prepare vinaigrette by whisking together Oil, lime juice, vinegar, salt, oregano, green chili.
  2. Add onions and tomatoes and toss. Add Lima beans, toss and sprinkle cilantro or parsley.

  3. Chill at least an hour for the flavors to blend and soak in to beans.
  4. Serve with grilled meats or fish. This also make a nice side dish.