Three cooked legumes (chickpeas, lima beans and peas) tossed with red onion, bell pepper, fresh chili and parsley. Finished with a bright lime and oil vinaigrette: tangy, fresh and filling. A market-and-home staple: simple, nourishing and nicely crisp.
Boil the water and cook the green lima beans for 10 minutes, until tender but whole. Add the peas and cook for 3 more minutes, just until green and soft.
Drain the cooked legumes, cool them under clean water and drain very well. Mix them with the
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Slice the red onion thinly, dice the bell pepper and finely chop the seeded fresh chili. Add them to the bowl with the parsley; it should look colorful and crisp, not minced like stuffing.
Whisk the lime juice with the vegetable oil, salt and black pepper for 30 seconds, until the vinaigrette looks glossy and combined.
Pour the vinaigrette over the salad and toss for 1 minute, lifting from the bottom so the legumes do not get crushed. Let it rest for 8 minutes before serving: it should taste bright, fresh and filling.
