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
- 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
- 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.