Peruvian Style Lima Bean Salad

• 1-1/2 cup Dried Lima Beans
• 1/4 whole Cabbage - Thinly Sliced
• 1 cup Cherry Tomatoes, Sliced
• 1/2 cups Red Bell Pepper, Thinly Sliced
• 1/2 cups Red Onions, Thinly Sliced
• 2 whole Radishes, Finely Diced
• FOR THE DRESSING:
• 1/4 cups Freshly Squeezed Lime Juice
• 1 Tablespoon Red Wine Vinegar
• 1 teaspoon Fresh Oregano, Chopped
• 2 Tablespoons Extra Virgin Olive Oil
• 1/4 Tablespoons Kosher Salt
• 1/4 Tablespoons Ground Black Pepper

1. Soak beans overnight: Rinse beans and place in a large pot of water about 3-4 cups to soak overnight.
2. Drain the beans then bring to a boil in a fresh pot of water. Reduce and let simmer for 1 hour. Check
3. frequently after 30 minutes of cooking as you want the bean to be tender but not mushy soft. Drain then set aside to cool.
4. In a large bowl, combine drained and cooled lima beans with cabbage, tomatoes, peppers, onions, and radishes.
5. In a small bowl, whisk lime juice, vinegar, oregano, and olive oil. Season to taste with salt and pepper.
6. Toss the dressing into the lima beans and vegetables. Let it sit for at least 1 hour in the refrigerator. Give it one final toss before serving.

beans, ubc, cherry tomatoes, red bell pepper, red onions, dressing, ubc, red wine vinegar, fresh oregano, olive oil, ubc, ubc

Taken from tastykitchen.com/recipes/salads/peruvian-style-lima-bean-salad/ (may not work)