Ensalada de Pallares (Peruvian Lima Bean Salad)
Source and licence
"Ensalada de Pallares (Peruvian Lima Bean Salad)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ensalada_de_Pallares_(Peruvian_Lima_Bean_Salad), revision 4613360), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ensalada_de_Pallares_(Peruvian_Lima_Bean_Salad)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613360
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Peru. Associated with Peru by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 lb (500 g) pallares (large dried lima beans)
- Water
- Salt
- 1 cup olive oil
- 2–3 teaspoons white vinegar
- 1 spoonful Dijon mustard
- Pepper
- 1 red onion, finely diced
- 2 tomatoes, seeded and diced
- A few sprigs of parsley
Method
- Soak pallares overnight or at least 6 hours. Change water 2–3 times.
- Boil the beans without salt in enough water to cover them. Use high heat until water reaches boiling point. Skim and reduce your fire. Simmer for about 1 hour. No exact timing is possible, since cooking time depends on the dryness of the beans.
- When the beans are plump and tender, take them off the heat and drain. You might reserve the boiling liquid to process leftovers into a soup.
- Season the beans lightly with salt (kosher works great) and, while the beans cool down, prepare your vinaigrette.
- Mix olive oil, vinegar, mustard, salt and pepper to taste, red onion, and tomatoes.
- Once the beans are at room temperature, check the seasoning of the vinaigrette. It should taste a bit stronger than expected.
- Carefully mix the vinaigrette with the beans, then mix in the parsley.
- Garnish the top with more parsley, and serve.