The unmistakable creaminess of green lima beans meets the sharp freshness of Peruvian salsa criolla. A tribute to the Peruvian countryside, this dish balances tender legumes with the brightness of lime and chili. Elegant, nourishing and deeply honest.
Boil the green lima beans with the water and part of the salt for 12 minutes, until tender but still whole. Drain them and spread them out for a few minutes to release steam; if mixed while hot, they will wilt the criolla.
Slice the red onion thinly and chop the seeded limo chili. Mix them with the
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Cut the tomato into medium cubes, removing excess seeds if it is very juicy. Add it to the bowl with black pepper, dried oregano, parsley and mint; mix gently so it does not turn saucy.
Add the warm or cooled green lima beans and the olive oil. Mix carefully for 1 minute, lifting from the bottom, until everything is glossy and well dressed without breaking the beans.
Let rest for 10 minutes at room temperature before serving. It should taste fresh, bright and creamy, with whole beans and onion that still feels lively.
