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Ensalada de pallares
Lima bean and red onion salad
Ensalada de pallares: Ica's big lima beans in a sharp salad of red onion, tomato, ají and lime
Around Ica, on Peru's southern desert coast, pallares grow in irrigated valleys and dry into fat, flat beans the size of a thumbnail; the region holds them in high regard and sells them by the sack at the Ica market. Cooked until creamy and dressed while warm, they become a filling salad that sits on the table beside fried fish, rice or a plate of boiled sweet potato, and it works as a light lunch on its own. The onion is cut the Peruvian way, in fine half-moons, rinsed so it stays crisp without biting, and the ají limo gives a fruity heat that you can turn up or down. A frequent slip is dressing the beans straight from the fridge: they stay chalky and the lime slides off instead of soaking in. Using dried beans adds an overnight soak; good jarred or canned large lima beans make it a 20-minute dish. Chef's tip: dress the beans while they are still warm with half the lime and salt, then add the onion, tomato and the rest of the lime just before serving.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ¾ lb large lima beanscooked weight: two 400 g cans or jars, drained, or 300 g dried, soaked overnight and simmered until tender
- 1 red onionhalved and cut into thin half-moons
- 2 tomatoesripe, seeded and diced
- 1 ají limoseeded and finely chopped, or 1 red chilli
- ¼ cup lime juicefrom about 3 limes
- 2 tbsp olive oil
- 1 tsp salt
- ¼ tsp black pepper
- ½ oz coriander leaveschopped
- 4 lettuce leaves (optional)to serve
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Method
0/5 doneStep 2: Warm 1 ¾ lb large lima beans gently in a pan with a splash of water over a low heat for 3–4 minutes, just until they are warm through, then drain and tip into a wide bowl. Peel off any tough loose skins.
4 minStep 3: Dress the warm beans with 2 tbsp lime juice, 2 tbsp olive oil and the rest of 1 tsp salt and ¼ tsp black pepper, and leave for 10 minutes so they soak up the dressing.
10 minStep 4: Add the onion, 2 tomatoes, 1 ají limo and ½ oz coriander leaves, pour over 2 tbsp lime juice and fold gently so the beans don't break. Taste: it should be sharp, salty and gently hot.
Step 5: Serve at room temperature on 4 lettuce leaves leaves if you like.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 13 g
- Carbs
- 38 g
- Fat
- 7 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ensalada de pallares take?
- About 20 minutes in total: 15 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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