Christmas Lima Bean Salad

Course Dinner, Lunch, Salad, Side Dish
Cuisine Mexican
Keyword Gluten-Free, Like Water for Chocolate, Vegetarian
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours


  • 2 cups Christmas Lima Beans rinsed and soaked in water for at least 8 hours
  • 1 tbsp vegetable oil or bacon fat
  • 1 ½ cups water
  • 1 ½ cups broth
  • 2 tsp kosher salt
  • 2 garlic cloves smashed
  • 1 small onion chopped
  • 1 tsp cumin
  • 2 bay leaves
  • 2 tbsp fresh squeezed grapefruit juice (preferably Ruby Red)
  • 2 tbsp extra virgin olive oil
  • 2 tsp agave nectar
  • 1 tsp kosher salt
  • 1 tsp fresh ground pepper
  • 1 thai pepper or jalapeño sliced as thin as possible
  • roughly chopped cilantro crumbled queso fresco, or toasted pepitas to garnish


  1. Bring a large Dutch oven to medium heat and add the fat.

  2. Sauté onion, garlic, and salt 1-2 minutes until onions are slightly translucent, stirring frequently.

  3. Add beans, water, broth, cumin, and bay leaves to pot. Turn heat to medium-low and cook for 1-½ hours until tender.

  4. In the meantime, whisk together grapefruit juice, agave, salt pepper.

  5. Slowly pour in olive oil into grapefruit mixture while continuously whisking, then refrigerate.

  6. Once the beans are tender, drain the beans and discard the onion and bay leaves.

  7. Pull the vinaigrette from the fridge and re-whisk for a moment to recombine the ingredients, then toss with the sliced pepper and beans.

  8. Garnish with roughly chopped cilantro, crumbled queso fresco, or toasted pepitas.