It’s not just because these beans are named after Lima, Peru that I like them. No, my friends, the buttery flavor of lima beans caught my attention before I knew that. And so, mis queridos amigos, I’m inaugurating a springtime series on salsas! Versatile, bright, and always tasty, salsas—as you know from my previous entries—can add so much to the start, middle, and end of a meal! This, my Lima Bean, Peruvian Olive, and Roasted Garlic Salsa, is no exception.
Photo by Miki Duisterhof for Nueva Salsa, Palomino and Gargagliano, Chronicle Books, 2003
Perfect on top of your favorite crusty bread, fresh pasta, or even a bed of greens, this salsita is a winner!
- 1 cup cooked lima beans
- 1/2 roasted bell pepper, peeled, seeded, and julienned
- 1 roasted clove garlic, minced
- 1/4 cup Peruvian (or kalamata) olives, pitted
- Salt and freshly ground pepper to taste
- 2 tablespoons minced fresh cilantro
- In a large bowl, combine the beans, bell pepper, garlic, and olives.
- Gently stir just until blended.
- Add the pepper, and let sit for about 20 minutes.
- Add the cilantro and serve, or cover and refrigerate for up to 3 days.
- Return to room temperature and stir in the cilantro just before serving.