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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 Usha Rao


  • ½ cup Dry Lima Beans
  • ¼ – ½ tsp. Olive Oil this is my addition
  • ¼ teaspoon White Vinegar I used rice vinegar
  • ½ Lime juiced
  • ¼ teaspoon Dry Oregano
  • teaspoon 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 teaspoon I think Salt double than what I used last time
  • 2 tablespoon Cilantro chopped


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

Cooking Beans on Stovetop

  • Cook Lima beans for 30-40 minutes until tender. 
  • First bring water to boil and then cook on medium high flame.
  • Allow lima beans to cool and  discard water.  

Cooking Beans in Instant Pot

  • Take 1 ½ cups water, soaked beans, ¼ teaspoon Salt, ½ teaspoon oil (opt) in instant pot inner vessel.  
  • Cook on heigh pressure; pressure cook or manual option,  for 6 minutes and natural pressure release.
  • 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

  •  Peeling the skin of the beans is  optional but I highly recommend.
  • Skip this step for beans cooked in Instant pot, as it could be a challenge.  
  • Take beans between fingers and press. Beans will pop out.  
  • If it does not, using other hand, pinch the bean to tear the skin and then press.

Preparing Salad

  • Meantime, prepare vinaigrette by whisking together Oil, lime juice, vinegar, salt, oregano, green chili.
  • Add onions and tomatoes and toss. Add Lima beans, toss and sprinkle cilantro or parsley.
  • Chill at least an hour for the flavors to blend and soak in to beans.
  • Serve with grilled meats or fish. This also make a nice side dish.