Best 7 Marinated Lima Bean Salad Recipes

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Kick off your culinary journey with a refreshing and wholesome Marinated Lima Bean Salad, a delightful dish that combines the goodness of lima beans with a symphony of zesty flavors. This salad offers a medley of textures and flavors, making it a perfect side dish or a light lunch option. Discover the vibrant flavors of the classic Marinated Lima Bean Salad, the tangy Lemon-Herb Marinated Lima Bean Salad, and the smoky Chipotle Marinated Lima Bean Salad. Each recipe adds a unique twist to the traditional dish, ensuring there's something for every palate. Get ready to tantalize your taste buds with this trio of marinated lima bean salads, a testament to the versatility and deliciousness of this often-overlooked legume.

Here are our top 7 tried and tested recipes!

VEGAN PERUVIAN LIMA BEAN SALAD



Vegan Peruvian Lima Bean Salad image

Lima beans and healthy vegetables marinated in a zesty leche de tigre style sauce. It's something of a vegan "ceviche," a gorgeous side dish or a stand alone light meal!

Provided by Tamara Andersen

Categories     Side Dishes

Time 50m

Number Of Ingredients 9

1/4 cup fresh lime juice
1/4 cup olive oil
1/2 teaspoon sea salt
4 cups cooked lima beans (see Tips)
8 ounces tomatoes (coarsely chopped)
fresh chile (minced (see Tips))
1/2 cup cilantro leaves (chopped)
1 red onion (thin sliced)
sea salt/fresh ground pepper

Steps:

  • IMPORTANT NOTE: Lima beans must cook 10 minutes prior to consuming! If you're using canned or dried, they've been cooked, but if you're using frozen or fresh, they must cook 10 minutes. Boil 10 minutes.
  • Combine lime juice, olive oil, and sea salt in a liquid-tight jar, shake vigorously.
  • Chop the tomatoes, mince the chile pepper, chop the cilantro, and thin-slice the red onion.
  • Add vegetables and beans to a good-sized bowl. Pour the marinade over and toss to combine thoroughly. Cover and set aside a minimum of 30 minutes or several hours.
  • Taste for seasoning. Garnish with additional cilantro as desired. Enjoy!

Nutrition Facts : Calories 148 kcal, Carbohydrate 17 g, Protein 5 g, Fat 9 g, ServingSize 1 serving

MARINATED BEAN SALAD



Marinated Bean Salad image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon kosher salt, plus more for seasoning
6 ounces green beans, trimmed and cut into thirds
One 15.5-ounce (439 grams) can cannellini beans, rinsed and drained
One 15.5-ounce (439 grams) can chickpeas, rinsed and drained
2 vine-ripe tomatoes (226 grams), chopped
2 stalks celery (56 grams), thinly sliced, plus 1/4 cup inner leaves, coarsely chopped
1/2 small red onion (56 grams), thinly sliced
4 peperoncini (31 grams), stemmed and chopped, plus 1 tablespoon brine from the jar
1/2 cup (84 grams) mixed pitted kalamata and manzanilla olives, slivered
1/4 cup (10 grams) chopped fresh Italian parsley
3 tablespoons (30 grams) freshly squeezed lemon juice
1 teaspoon sugar
Freshly ground black pepper
1/3 cup (71 grams) extra-virgin olive oil

Steps:

  • Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
  • In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.

LIMA BEAN SALAD



Lima Bean Salad image

Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

One 12-ounce package frozen Fordhook lima beans, thawed
3 cups chicken broth
1 slice thick-cut bacon
1 cup fresh corn kernels (from 2 ears corn)
1 cup grape tomatoes, halved lengthwise
1 small red bell pepper, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1/2 small red onion, thinly sliced (about 1 cup)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup sherry vinegar
1 tablespoon honey
1 teaspoon celery seeds
1/3 cup extra-virgin olive oil

Steps:

  • For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
  • Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
  • Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

MARINATED GIANT WHITE BEANS AND BEETS



Marinated Giant White Beans and Beets image

Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don't soak the beans or they'll fall while they cook. Mr. Botsacos serves this with skordalia.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h

Yield Serves six to eight

Number Of Ingredients 16

1 pound dried large lima beans
1 large white onion, cut in half
4 garlic cloves, crushed
1 bay leaf
Salt to taste
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed optional
2 tablespoons chopped fresh dill
8 small beets, greens cut away, scrubbed
1/3 cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
1/2 teaspoon sugar

Steps:

  • Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside.
  • Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
  • Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 8 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 424 milligrams, Sugar 6 grams

MARINATED GREEN BEAN AND BUTTER BEAN SALAD



Marinated Green Bean and Butter Bean Salad image

This Southern side dish may be served with our Baked Country Ham.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

2 pounds fresh green beans, ends snapped
Salt
1 pound 4 ounces butter beans, or small fresh or frozen lima beans
1/4 cup tarragon or white-wine vinegar
3 tablespoons Dijon mustard
Freshly ground black pepper
1 shallot, minced
3/4 cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Steps:

  • Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
  • Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
  • In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.

MARINATED BEAN SALAD



Marinated Bean Salad image

Parsley is a pretty accent to a colorful combination of beans, black-eyed peas and onion. the sweet and tangy dressing is unbeatable.-Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 14

1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/2 cup vegetable oil
1/2 cup vinegar
1/2 cup sugar
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 medium onion, thinly sliced into rings

Steps:

  • Combine beans and peas in a large bowl. In a small bowl, combine the next nine ingredients; mix well. Pour over bean mixture and stir well. Cover and chill for at least 2 hours. Add onion rings just before serving. Serve with a slotted spoon.

Nutrition Facts :

MARINATED LIMA BEAN SALAD



Marinated Lima Bean Salad image

Printed on the back of a package of Pictsweet frozen lima beans-with minor changes. I don't know why each time I prepare this salad, I am compelled to speak with a Southern drawl...

Provided by COOKGIRl

Categories     Vegetable

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (14 ounce) package frozen lima beans
1/4 cup green bell peppers or 1/4 cup red bell pepper, diced
3 tablespoons red onions or 3 tablespoons yellow sweet onions, diced
3 tablespoons white wine vinegar or 3 tablespoons apple cider vinegar
2 tablespoons sugar
2 tablespoons vegetable oil
2 teaspoons fresh horseradish, grated or 2 teaspoons prepared horseradish
salt and black pepper, to taste

Steps:

  • Place the frozen lima beans in a pot and cover with water. Bring to a boil. Boil 3 minutes then reduce heat, cover and simmer 20 minutes.
  • Drain.
  • In a medium-sized non-reactive bowl combine the lima beans with the red peppers and onions.
  • In a separate small measuring cup, whisk together the dressing ingredients.
  • Pour dressing over lima beans and toss to coat.
  • Cover and refrigerate for at least 4 hours to allow the salad to marinate.

Nutrition Facts : Calories 204.3, Fat 7.2, SaturatedFat 1, Sodium 76.6, Carbohydrate 28.7, Fiber 6.6, Sugar 8.3, Protein 6.8

Tips:

  • Always use dried lima beans for this salad. Fresh lima beans are not suitable as they are too soft.
  • Soak the lima beans overnight or for at least 8 hours before cooking. This will help to reduce the cooking time and make the beans more tender.
  • Use a variety of vegetables in your salad. Some good choices include cherry tomatoes, cucumber, red onion, and celery.
  • Use a flavorful dressing for your salad. A simple vinaigrette is a good option, but you can also use a more complex dressing, such as a Greek dressing or a honey mustard dressing.
  • Serve the salad immediately or chill it for later. The salad will keep in the refrigerator for up to 3 days.

Conclusion:

Marinated lima bean salad is a delicious and healthy side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to use up leftover lima beans. With its colorful vegetables and flavorful dressing, this salad is sure to be a hit with everyone who tries it.

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