Cookbook:Ensalada de Pallares (Peruvian Lima Bean Salad)

| Cuisine of Peru

Ingredients

 * 1 lb (500 g) pallares (large dried lima beans)
 * Water
 * Salt
 * 1 cup olive oil
 * 2–3 teaspoons white vinegar
 * 1 spoonful Dijon mustard
 * Pepper
 * 1 red onion, finely diced
 * 2 tomatoes, seeded and diced
 * A few sprigs of parsley

Procedure

 * 1) Soak pallares overnight or at least 6 hours. Change water 2–3 times.
 * 2) Boil the beans without salt in enough water to cover them. Use high heat until water reaches boiling point. Skim and reduce your fire. Simmer for about 1 hour. No exact timing is possible, since cooking time depends on the dryness of the beans.
 * 3) When the beans are plump and tender, take them off the heat and drain. You might reserve the boiling liquid to process leftovers into a soup.
 * 4) Season the beans lightly with salt (kosher works great) and, while the beans cool down, prepare your vinaigrette.
 * 5) Mix olive oil, vinegar, mustard, salt and pepper to taste, red onion, and tomatoes.
 * 6) Once the beans are at room temperature, check the seasoning of the vinaigrette. It should taste a bit stronger than expected.
 * 7) Carefully mix the vinaigrette with the beans, then mix in the parsley.
 * 8) Garnish the top with more parsley, and serve.