Lunch · 25 min · peruvian

Ensalada de Pallares

Weeknight-friendly Peruvian cooking: Ensalada de Pallares comes together in 25 minutes with dried lima beans, red onion, and not much else. It is weeknight cooking that still hits your targets — 6 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Dried lima beans
• 1/2 Red onion
• 1 Tomato
• 1 Ají limo
• 1/3 cup Cilantro
• 3 Limes
• 1/4 cup Olive oil
• 4 oz Queso fresco
• 1 tsp Salt

Steps

1. Soak the limas overnight, then simmer 25 minutes until creamy-tender but intact. Drain and cool — warm beans drink the dressing best.
2. Whisk lime juice, olive oil, minced ají limo, and salt. Toss with the warm beans, diced tomato, and thin-sliced onion; rest 10 minutes.
3. Fold in the cilantro. The salad should be bright and punchy, not heavy.
4. Top with crumbled queso fresco for the vegetarian version, or leave it off for a fully vegan plate.
5. Serve at room temperature. Ica's gift to the bean-skeptical.

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