| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 14g | 2g | 18g |
| sugars | fibre | protein | salt |
| 5g | 7g | 6g | 0.42g |
When I first stumbled upon the Peruvian Lima bean salad with Peruvian pepper, I was instantly transported to the colorful markets of Peru. This recipe harmoniously blends vibrant vegetables and bold flavors, creating a dish that is as visually stunning as it is delicious.
A Symphony of Colors and Flavors
Drawing inspiration from my Rocky Mountain roots, I know the importance of fresh, wholesome ingredients that nourish both body and soul. The combination of cooked Lima beans, crisp bell peppers, and juicy cherry tomatoes delivers a delightful mix of textures, while the creamy avocado adds a satisfying richness. The Peruvian pepper, known as aji panca, provides a unique smoky heat that sets this salad apart from other bean salads I’ve tried. It’s a dish that Gordon and I often whip up when we’re craving something refreshing yet hearty after a day outdoors.
Lima beans are a fantastic source of protein and fiber, making this salad not only tasty but also incredibly good for you. The red and yellow bell peppers are brimming with vitamins A and C, while the avocado supplies healthy fats that keep you feeling full and satisfied. Plus, the lime juice is packed with vitamin C, adding a tangy zing that brightens up the whole salad.
Health Benefits that Can’t Be Beat
The health benefits of this Peruvian Lima bean salad with Peruvian pepper don’t stop there. The red onion contributes antioxidants and anti-inflammatory properties, while cilantro brings detoxifying benefits. Olive oil, known for its heart-healthy monounsaturated fats, ties everything together with a silky finish. This salad is not just a feast for your taste buds—it’s a nutritious powerhouse that can be enjoyed guilt-free.
For those looking to pair this salad with other dishes, it complements grilled meats or fish splendidly. Consider serving it alongside some grilled trout or chicken to create a balanced meal that is sure to impress. Its vibrant flavors also remind me of dishes like Mexican Pinto Bean Salad, offering that same refreshing crunch and tang.
This Peruvian Lima bean salad with Peruvian pepper has quickly become a staple in our home, and I believe it will become a favorite in yours too. Whether you’re cooking for family, friends, or just yourself, this salad offers a delightful blend of flavors that you’ll want to make again and again.
What You’ll Need
- 2 cups Lima beans (cooked and cooled)
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1/2 cup thinly sliced red onion
- 1 cup halved cherry tomatoes
- 1 diced avocado
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground Peruvian pepper (aji panca powder or similar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
Step One
In a large mixing bowl, combine the cooked and cooled Lima beans, diced red bell pepper, diced yellow bell pepper, thinly sliced red onion, halved cherry tomatoes, diced avocado, and chopped fresh cilantro.
Step Two
In a small bowl, whisk together the olive oil, lime juice, ground Peruvian pepper (aji panca powder or similar), salt, and black pepper until well combined.
Step Three
Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss everything together until the salad is evenly coated with the dressing.
Step Four
Let the salad sit for about 10-15 minutes to allow the flavors to meld. Serve immediately or refrigerate until ready to serve. Enjoy your Peruvian Lima Bean Salad with Peruvian Pepper!
