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Lima Bean Sumac Salad

Sharon Palmer

Fleshy, earthy lima beans are the start of so many good plant-based meals. I’ve enjoyed them all over the Mediterranean, in salads, simmered bean dishes, and soups. A bag of large lima beans from my local farmers market got me thinking about those Mediterranean flavors—sumac, peppers, basil, garlic, capers, olive oil, lemons. And those are the flavors that I stir into this simple, rustic Lima Bean Sumac Salad. Make up a batch for your next potluck—it’s even better the next day. It’s also great for meal prep, or a hearty protein-rich salad that you can serve with vegetable soup and a piece of rustic whole grain bread. A comfort food meal made in heaven! Just soak the beans overnight, then cook them up, cool them, and combine with a few simple ingredients to create this sunny masterpiece of a salad.

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Lima Bean Sumac Salad

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(2 votes, average: 5.00 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 9 hours (including soaking time)
  • Yield: 12 servings 1x
  • Diet: Vegan


This simple, rustic, completely plant-based, gluten-free Lima Bean Sumac Salad showcases beautiful sunny Mediterranean flavors, including lima beans, sumac, peppers, basil, garlic, capers, olive oil, and lemons.



Lima Beans: 


  • 1 bell pepper, coarsely diced
  • 1 small red onion, diced
  • ¼ cup fresh basil, chopped
  • 2 tablespoons capers, rinsed, drained


  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juiced
  • Sea salt (as desired, optional)
  • ½ teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 teaspoons sumac


  1. Prepare lima beans by soaking them overnight in water. Rinse and drain off soaking water, and place beans in a cooking pot. Add 6 cups fresh water, cover, and cook over medium heat, stirring occasionally for about 1 hour and 15 minutes, until beans are tender yet firm. They should not be mushy. Remove beans from heat, drain off any remaining liquid, and cool (may serve warm) slightly.
  2. Mix beans, with bell pepper, onion, basil, and capers in a large bowl.
  3. Mix vinaigrette in a small dish by whisking together olive oil, lemon juice, sea salt, black pepper, garlic, and sumac.
  4. Stir vinaigrette into bean mixture and mix well to distribute ingredients.
  5. Serve warm, room temperature, or chill until serving time.
  • Category: Salad
  • Cuisine: Mediterranean, American


  • Serving Size: 1 serving
  • Calories: 163
  • Sugar: 5 g
  • Sodium: 49 mg
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 24 g
  • Fiber: 7 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: lima bean, vegan lima bean salad

For other plant-based bean salad recipes, check out the following:

Greek Butter Bean Salad
Provencal Bean Salad

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