Lima Bean Salad

This bean salad lets dried lima beans shine on their own terms. Cooked from scratch until creamy and tender, then tossed with fresh diced tomatoes and a bright vinaigrette while still warm so they absorb every bit of flavor.

The dressing is deceptively simple but well balanced. Red wine vinegar and olive oil form the base, with dry mustard adding sharpness and maple sugar bringing a subtle, woodsy sweetness that regular sugar can’t match. That maple note pairs beautifully with the earthy, buttery flavor of lima beans.

Cooking dried limas rather than using canned makes a real difference here. They hold their shape better, have a creamier interior, and don’t carry that tinny, waterlogged taste. The cooking liquid makes excellent soup stock, so save it.

Chilling for at least an hour before serving gives the beans time to soak up the dressing. Fresh parsley goes on right at the end for a pop of green and herbal freshness.

Pro Tips

• Soak the dried limas overnight. Unsoaked beans cook unevenly and can burst before the centers are tender.
• Toss the warm beans with the dressing immediately after draining. Warm beans absorb vinaigrette much better than cold ones.
• Dice the tomatoes roughly the same size as the beans for a uniform bite in every spoonful.
• Taste and adjust seasoning after chilling. Cold dulls flavors, so you may need more salt or vinegar.

Variations

• Add diced red onion and crumbled feta for a Mediterranean spin.
• Toss in diced cucumber and a squeeze of lemon for a lighter, summery version.
• Mix with other cooked beans like chickpeas or kidney beans for a three-bean salad.