Lima bean salad

Lima bean salad

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Lima (butter) beans, originally native to Peru, are not very common in Egypt, but dried lima beans can be found to make this salad. The beans are wide and flat and have a smooth, buttery texture that makes this salad stand out above its peers.

Ingredients

Quantity Ingredient
500g dried lima beans
2 tomatoes
1/2 pepper, finely chopped, any colour or a mixture
1 tablespoon fresh coriander, chopped, plus extra to garnish
2 teaspoons olive oil
1 lemon, juiced
1 teaspoon mustard
1/2 teaspoon ground cumin
1/2 teaspoon chilli powder
salt

For the fried onions

Quantity Ingredient
150ml sunflower or vegetable oil
1 onion, sliced

Method

  1. Soak the lima beans in water overnight.
  2. Place the beans in a pan of salted water and boil for 40 minutes until tender.
  3. Meanwhile, peel the tomatoes by cutting a cross in the base of each tomato, then plunge briefly into boiling water and slip off the skins when cool enough to handle.
  4. Chop the tomatoes and place in a small pan. Cook down for about 10 minutes until less watery and reduced a little to a tomato purée.
  5. Combine the drained beans, chopped pepper, fresh coriander and oil, then squeeze in the lemon juice. Add the tomato purée and mustard and combine well. Add cumin, chilli and salt, to taste, and combine well again.
  6. To make the fried onions, heat the oil until hot and then fry the onion until golden brown. Drain on paper napkins to remove any excess oil.
  7. Garnish the salad with the fried onions and extra fresh coriander.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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