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vegan Christmas lima bean salad recipe cooked close up in a Le Creuset pan

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.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine vegan
Servings 6 people
Calories 220 kcal


  • 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.
    vegan Christmas bean salad dressing recipe in a bowl
  • 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 ΒΌ tsp of salt.
    sliced mushrooms cooking in oil in a Le Creuset pan for Christmas lima bean salad recipe
  • 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