Creamy, fresh, and lifted by the citrus touch the Peruvian coast does so well. It brings together the noble character of Ica lima beans and the bright punch of a well-made salsa criolla. A classic that nourishes and refreshes in every bite.
Rinse the green lima beans and check for any damaged beans. Bring the water to a boil with the bay leaf and part of the salt; this lets the beans cook with flavor from the start.
Add the lima beans and cook at a gentle boil for 18 to 22 minutes, until tender but still whole. Drain them and let them cool for 10 minutes
Turn what you find into an experience you can actually bring to your kitchen.
Slice the red onion thinly, dice the tomato, and cut the yellow chili into thin strips. Finely chop the parsley. Everything should stay fresh and recognizable, not crushed.
Mix the red onion with the key lime, white vinegar, and another part of the salt. Let it rest for 8 minutes, until its raw bite softens while staying crisp.
Combine the cooled lima beans with the marinated onion, tomato, yellow chili, olive oil, black pepper, the remaining salt, and half of the parsley. Mix gently so the beans do not turn into mash.
Let the salad rest for 10 minutes at room temperature and finish with the remaining parsley. Serve fresh or at room temperature: it should feel creamy, citrusy, and with the onion still lively.
