Ingredients

  • 1 pound of dried lima beans, sorted and soaked overnight
  • 3 cloves of garlic
  • 4 bay leaves
  • 1-2 quarts of water
  • 1 teaspoon salt
  • 2 cups quinoa
  • 4 cups of water
  • 1 12 ounce jar of roasted red peppers, seeded and diced
  • 1 12 ounce can of corn, drained
  • 1 bunch of green onions, sliced thin
  • ½ cup of sliced olives
  • 1 cup of chopped cilantro

Chipotle salad dressing – combine in a jar with a lid:

  • 1 tablespoon chipotle, ground
  • ¼ teaspoon pepper
  • ½ teaspoon paprika or cayenne
  • ¼ teaspoon cumin
  • 1 tablespoon raw sugar
  • ¼ cup of Champagne vinegar
  • ½ cup of grape seed oil
  • ½ cup of pepitos (pumpkin seeds)

Directions

  1. Place the sorted lima beans in a large pot and cover beans with at least three inches of water. Let soak overnight.
  2. Drain and rinse beans. Place beans, onion, bay leaves, and salt into a dutch oven with enough water to cover and bring to a boil.
  3. Lower heat and cook beans at a simmer for one to two hours, checking after an hour. When they are ready, the beans should be firm but tender.
  4. Place quinoa and water into stock pot. Add salt and cover until the water starts to boil. Turn down to simmer and cook for 10 to 15 minutes until tender.
  5. In a large bowl, toss cooled beans, quinoa, peppers, sliced onion, olive, corn, cilantro, and chipotle salad dressing. This stored in the refrigerator if not being used immediately. Flavors will marry over time and impart a wonderful taste.
  6. When ready to eat, pile the salad onto a plate and sprinkle with pepitos.

Makes: 12 servings


About the Chef

recipe_draelleChef: Mary Dralle
Community: Vista
Hobbies/Interests: Cooking, gardening, foraging, and labyrinth walking
Favorite Local Activity: Making and serving a great meal
About the Recipe: This particular recipe was developed for the San Dieguito Heritage Museum’s Lima Bean Cook-Off. It utilizes two foods from Peru, quinoa and lima beans, to produce a salad with complementary proteins that contains the “three sisters”: corn, beans, and squash. This can be served on a bed of lettuce as a stand-alone dish that does not require animal protein. Additionally, it is naturally gluten-free.
About Me: Born and raised here in San Diego, I started cooking at the age of 10. In 2009 I was given the chance to demonstrate at the San Diego Botanic Garden’s Herb Festival and have been teaching ever since. As a former chemist and chef, I explain and show the science behind what goes on in the kitchen. My cooking style is unique in that I offer dishes that range from Native American dishes to flower and herb dishes to less-exposed ethnic dishes, all with an explanation of the science behind the cooking process. Many of my clients describe my style as one of historian, gardener, chef, and scientist.


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