Lima Bean Salad with Sumac Spice

Earthy lima beans are the beginning of so many good plant-based meals in lots of international locations, and they’re equally wholesome and scrumptious in your personal kitchen, too. I’ve loved lima beans all around the Mediterranean, in salads, simmered bean dishes, and soups. A bag of enormous lima beans from a neighborhood farmer in my group actually received me excited 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 Spice 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 in your subsequent potluck or social gathering—it’s even higher the following 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 prepare dinner them up, cool them, and mix with just a few easy components to create this masterpiece of a salad. It solely consists of 7 components, not together with pantry staples.


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Lima Bean Salad with Sumac Spice

  • Creator:
    The Plant-Powered Dietitian

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

  • Yield:
    12 servings 1x

  • Weight-reduction plan:


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

Lima Beans: 


  • 1 bell pepper, coarsely diced
  • 1/2 small pink onion, sliced
  • 1/4 cup chopped parsley or mint leaves
  • 2 tablespoons capers, rinsed, drained

French dressing:


  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 contemporary water, cowl, and prepare 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 properly to distribute components.
  5. Serve heat, room temperature, or chill till serving time.


Might use 2 cans of drained lima beans as a substitute of dried beans in step 1.

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


  • Serving Dimension: 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

For different plant-based bean salad recipes, take a look at the next:

Greek Butter Bean Salad
Provencal Bean Salad
Wax Bean Cherry Tomato Salad
Potato, Bean and Olive Salad
Mediterranean White Bean Salad with Persimmons
Jack O Lantern Stuffed Peppers with Spicy Kidney Bean Salad

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