Ensalada de Pallares (Peruvian Lima Bean Salad)
This Peruvian lima bean salad turns large dried pallares into a cool, tangy dish with a sharp mustard vinaigrette. The beans are seasoned while still warm, so they take up salt as they cool. Red onion and seeded tomato add crunch and acidity, and the dressing is deliberately made strong, because the creamy beans soften it. Make it for picnics, buffets, or as a simple side.
Instructions
Soak the dried pallares in water overnight, or for at least 6 hours, changing the water 2 or 3 times.
Put the soaked beans in a pot with enough unsalted water to cover them. Bring to a boil over high heat, skim off the foam, then lower the heat and simmer for about 1 hour. Timing varies with how dry the beans were, so judge by texture.
When the beans are plump and tender, take them off the heat and drain them. You can keep the cooking liquid to turn any leftovers into a soup.
Season the warm beans lightly with salt, kosher salt works well, and leave them to cool while you make the vinaigrette.
Mix the olive oil, vinegar, mustard, red onion and tomatoes in a bowl, and add salt and pepper to taste.
Once the beans have cooled to room temperature, taste the vinaigrette again. It should be a little stronger than you think it needs to be, since the beans will soften it.
Gently fold the vinaigrette through the beans, then stir in the parsley.
Scatter a little more parsley over the top and serve.
Make it personal.
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