You won’t taste another bean dish that fits better on a winter holiday table than one made from this vegan Christmas lima bean salad recipe. It can also work well as a vegan recipe for any cozy hygge meal, no matter the date on your calendar.

The main ingredient, the Christmas lima bean, is creamy with a rich chestnut flavor. Dried they are joyous white with splashes of wine. Cooked, they take on more of a wine purple to fit their rich flavor and texture.

I first found these beans from Rancho Gordo gourmet bean website, where I find I often have to order based on what’s still in stock. It is an exciting place to discover new flavors!

I couldn’t resist the intriguing description of the beans’ flavor, and when I made this vegan recipe for my extended family, including meat-eaters and vegetarians, it was a hit with all.

This recipe is based on one from the Rancho Gordo site, where they credit Heidi Swanson. To it, I added finely chopped cooked chestnuts, which have a soft, cakey flavor and texture. You can get them at Trader Joe’s around the holidays.

I also substituted Swiss chard for the greens and toasted walnuts for the nuts.

This vegan recipe could be used as a side or to make a meal, with vegan protein from the beans and nuts, plus a ton of other vegan nutrients from veggies. I like to serve it warm. It also freezes well if you find yourself with some extra.

Vegan Christmas lima bean salad

This healthy bean salad is rich and satisfies meat-eaters and vegans alike. It can also be made ahead for a holiday meal or just cozying up at home.

5 from 1 vote

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Prep Time 15 mins

Cook Time 15 mins

Course Main Course

Cuisine vegan

Servings 6 people

Calories 220 kcal

Ingredients

  

• 1/3 cup minced shallots
• 1/3 cup red wine vinegar
• 1/2 tsp sea salt
• 8 tbs extra virgin olive oil
• 1/2 pound sliced mushrooms
• 4 cups cooked Christmas lima beans
• 3 stalks celery, chopped
• 1/3 cup chopped figs
• 2 tbsp dark rum (optional)
• 1/3 cup roasted walnuts, chopped
• 1 large handfull swiss chard

Instructions

 

• If the figs are hard and tough, sprinkle with a tablespoon of water. Also for flavor, combine with 2 tbs of dark rum (optional). Mix and set aside.
• For the dressing: Mix the red wine vinegar and shallots and let sit for 10 minutes in a large bowl. Then whisk in 1/4 tsp salt and 4 tbs olive oil.
  
• In the meantime: Heat 4 tbs of olive oil in a large skillet over medium-high. Add mushrooms and salt and cook for about 5 minutes, until the mushrooms turn color and start releasing liquid. Salt with ¼ tsp of salt.
  
• Remove from heat and fold the beans, celery, figs and walnuts into the skillet with the mushrooms. Add the shredded Swiss chard while still warm and stir until wilted.
• Pour in the shallot dressing and stir to combine.
• Serve while warm.
• Cook up to two days in advance and store in fridge.
• Also freezes up to two months.

Keyword bean recipe