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Lima Bean Salad with Sumac

Earthy lima beans are the beginning of so many good plant-based meals in lots of nations, and they’re equally wholesome and scrumptious in your individual kitchen, too. I’ve loved lima beans everywhere in the Mediterranean, in salads, simmered bean dishes, and soups. A bag of huge lima beans from a neighborhood farmer in my neighborhood actually received me serious about these fabulous Mediterranean flavors—sumac, peppers, basil, garlic, capers, olive oil, lemons. And people are the flavors that I combine into this easy, rustic Lima Bean Salad with Sumac recipe. You don’t should get lima beans out of your native farmer, as yow will discover them in most supermarkets and on-line. Make up a batch of this lima bean salad on your subsequent potluck or social gathering—it’s even higher the subsequent day. This lima beans recipe can be nice for meal prep, or a hearty protein-rich salad that you could serve with vegetable soup and a chunk of rustic complete grain bread. A consolation meals meal made in heaven! Simply soak the beans in a single day, then cook dinner them up, cool them, and mix with just a few easy elements to create this masterpiece of a salad. It solely consists of 7 elements, not together with pantry staples.


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Lima Bean Salad with Sumac

  • Creator:
    The Plant-Powered Dietitian

  • Whole Time:
    9 hours (together with soaking time)

  • Yield:
    12 servings 1x

  • Food plan:


This easy, rustic, fully plant-based, gluten-free Lima Bean Salad with Sumac showcases lovely Mediterranean flavors, together with lima beans, sumac, peppers, basil, garlic, capers, olive oil, and lemons.

Lima Beans: 


  • 1 bell pepper, coarsely diced
  • 1 small crimson onion, diced
  • ¼ cup recent basil, chopped
  • 2 tablespoons capers, rinsed, drained

French dressing:

  • 2 tablespoons further virgin olive oil
  • 1 lemon, juiced
  • Sea salt (as desired, elective)
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 teaspoons sumac


  1. Put together lima beans by soaking them in a single day in water. Rinse and drain off soaking water, and place beans in a cooking pot. Add 6 cups recent water, cowl, and cook dinner over medium warmth, stirring sometimes for about 1 hour and quarter-hour, till beans are tender but agency. They shouldn’t be mushy. Take away beans from warmth, drain off any remaining liquid, and funky (might serve heat) barely.
  2. Combine beans, with bell pepper, onion, basil, and capers in a big bowl.
  3. Combine French dressing in a small dish by whisking collectively olive oil, lemon juice, sea salt, black pepper, garlic, and sumac.
  4. Stir French dressing into bean combination and blend nicely to distribute elements.
  5. Serve heat, room temperature, or chill till serving time.

  • Prep Time: quarter-hour
  • Prepare dinner Time: 1 hour quarter-hour
  • Class: Salad
  • Delicacies: Mediterranean, American


  • Serving Measurement: 1 serving
  • Energy: 163
  • Sugar: 5 g
  • Sodium: 49 mg
  • Fats: 4 g
  • Saturated Fats: 1 g
  • Carbohydrates: 24 g
  • Fiber: 7 g
  • Protein: 8 g
  • Ldl cholesterol: 0 mg

Key phrases: lima bean, vegan lima bean salad

For different plant-based bean salad recipes, try the next:

Greek Butter Bean Salad
Provencal Bean Salad
Wax Bean Cherry Tomato Salad
Potato, Bean and Olive Salad

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