18 Delicious Lima Bean Recipes Nutritious

You might not think of lima beans as the star of your next meal, but these nutritious little gems are about to change your mind! Packed with protein and fiber, lima beans are a versatile ingredient that can transform into comforting soups, hearty salads, and even creamy dips. Whether you’re a seasoned chef or a curious newbie, our roundup of 18 delicious recipes will inspire you to give lima beans the spotlight they deserve. Let’s get cooking!

Lima Bean Soup with Ham

Now, imagine coming home to a bowl of warm, comforting lima bean soup with ham. It’s hearty, flavorful, and just what you need on a chilly evening.

Ingredients

• 1 cup dried lima beans
• 2 cups diced ham
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Rinse the lima beans under cold water and soak them overnight in a large bowl of water.
2. Drain the beans and set them aside.
3. Heat the olive oil in a large pot over medium heat.
4. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
5. Stir in the diced ham and cook for another 3 minutes to lightly brown.
6. Add the soaked lima beans, chicken broth, salt, black pepper, and bay leaf to the pot.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1.5 hours or until the beans are tender.
8. Remove the bay leaf before serving.

Deliciously creamy with chunks of savory ham, this soup is a comforting classic. Serve it with a slice of crusty bread for dipping, or sprinkle with fresh parsley for a pop of color.

Garlic Butter Lima Beans

Hey, you know those nights when you want something comforting but don’t want to spend hours in the kitchen? Garlic butter lima beans are your answer. They’re creamy, flavorful, and ready in no time.

Ingredients

• 2 cups frozen lima beans
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. In a medium saucepan, melt the butter over medium heat.
2. Add the minced garlic to the saucepan. Cook for 1 minute, stirring constantly, until fragrant.
3. Tip: Be careful not to burn the garlic; it can turn bitter if overcooked.
4. Add the frozen lima beans, salt, and black pepper to the saucepan. Stir to coat the beans in the garlic butter.
5. Pour in the water. Bring the mixture to a simmer.
6. Cover the saucepan and reduce the heat to low. Cook for 10 minutes, stirring occasionally.
7. Tip: If the beans seem dry, add a tablespoon of water at a time until they reach your desired consistency.
8. After 10 minutes, remove the lid and increase the heat to medium. Cook for an additional 2 minutes to thicken the sauce slightly.
9. Tip: For extra flavor, sprinkle with grated Parmesan cheese before serving.
10. Remove from heat and let sit for 2 minutes before serving.

Unbelievably creamy with a rich garlic butter flavor, these lima beans are a hit. Try them over toasted bread or as a side to grilled chicken for a meal that feels special without the fuss.

Lima Bean and Corn Salad

Vibrant and refreshing, this Lima Bean and Corn Salad is the perfect side dish for your summer barbecues or a light lunch on its own. You’ll love the crunch of fresh veggies paired with the creamy texture of lima beans.

Ingredients

• 2 cups cooked lima beans
• 1 cup corn kernels, fresh or frozen
• 1/4 cup red onion, finely diced
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a large bowl, combine 2 cups cooked lima beans, 1 cup corn kernels, and 1/4 cup finely diced red onion.
2. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper until well blended.
3. Pour the dressing over the lima bean and corn mixture, tossing gently to coat all the ingredients evenly.
4. Add 1/4 cup chopped fresh cilantro to the salad and mix lightly to distribute.
5. Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Outstanding in its simplicity, this salad offers a delightful contrast between the creamy lima beans and the crisp corn. Serve it chilled with a sprinkle of extra cilantro on top for a pop of color, or alongside grilled chicken for a more substantial meal.

Slow Cooker Lima Beans with Bacon

Craving something hearty and comforting without spending all day in the kitchen? This slow cooker lima beans with bacon recipe is your answer. It’s a simple, flavorful dish that practically cooks itself while you go about your day.

Ingredients

• 1 lb dried lima beans
• 6 cups water
• 6 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Rinse the lima beans under cold water and pick out any debris.
2. Place the rinsed beans in the slow cooker and add 6 cups of water.
3. Turn the slow cooker to high and let the beans cook for 2 hours.
4. While the beans cook, fry the chopped bacon in a skillet over medium heat until crispy, about 5 minutes.
5. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the skillet.
6. Add the diced onion to the skillet and sauté in the bacon grease until translucent, about 3 minutes.
7. Stir in the minced garlic and cook for another 30 seconds until fragrant.
8. After the beans have cooked for 2 hours, add the bacon, onions, garlic, salt, black pepper, and cayenne pepper to the slow cooker.
9. Stir everything together, then cover and cook on low for another 4 hours.
10. Check the beans for tenderness after 4 hours; if they’re not quite soft, cook for an additional 30 minutes to 1 hour.

Perfectly creamy with a smoky bacon flavor, these lima beans are a dream. Serve them over rice for a complete meal or enjoy them as a hearty side dish.

Lima Bean Hummus

Kick off your snack game with this creamy lima bean hummus. It’s a fresh twist on the classic, packed with protein and perfect for dipping.

Ingredients

• 2 cups cooked lima beans
• 1/4 cup tahini
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp cumin
• 2-3 tbsp water

Instructions

1. Combine the lima beans, tahini, olive oil, lemon juice, minced garlic, salt, and cumin in a food processor.
2. Process the mixture on high for 1 minute, scraping down the sides as needed.
3. Add 2 tablespoons of water and process for another 30 seconds. If the hummus is too thick, add another tablespoon of water.
4. Check the consistency and seasoning. Adjust with more salt or lemon juice if desired.
5. Transfer the hummus to a serving bowl and drizzle with a little olive oil before serving.

Smooth and velvety, this lima bean hummus has a subtly sweet flavor that pairs wonderfully with crisp veggies or warm pita. Try it as a spread on sandwiches for an extra protein boost.

Lima Bean and Tomato Stew

Alright, let’s dive into making this comforting Lima Bean and Tomato Stew that’s perfect for any day of the week. It’s hearty, flavorful, and surprisingly easy to whip up with just a few ingredients.

Ingredients

• 2 cups dried lima beans
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Soak the lima beans in water overnight, then drain and rinse. Tip: This reduces cooking time and makes them easier to digest.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Add the soaked lima beans, vegetable broth, diced tomatoes, salt, pepper, and thyme to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally. Tip: Keep the lid slightly ajar to prevent overflow.
5. After 1 hour, check the beans for tenderness. If they’re not soft, continue cooking for another 15-30 minutes. Tip: The stew should thicken slightly as it cooks.
6. Once the beans are tender and the stew has thickened, remove from heat. Let it sit for 5 minutes before serving.

Mmm, this stew turns out creamy with the lima beans melting right into the rich tomato broth. Serve it with a slice of crusty bread or over a bed of rice for a complete meal.

Spicy Lima Bean Curry

Let’s dive into a dish that’s both comforting and packed with flavor—Spicy Lima Bean Curry. It’s the perfect blend of heat and heartiness, ideal for those nights when you crave something warming yet easy to whip up.

Ingredients

• 2 cups dried lima beans
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 cup cilantro, chopped

Instructions

1. Soak the lima beans in water overnight, then drain and rinse.
2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Tip: To prevent burning, stir occasionally and lower the heat if necessary.
4. Add cumin seeds, turmeric, and chili powder to the pot. Stir for 30 seconds until fragrant.
5. Tip: Toasting the spices releases their full flavor, so don’t skip this step.
6. Pour in the diced tomatoes and vegetable broth, then add the soaked lima beans and salt.
7. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until the beans are tender.
8. Tip: For a thicker curry, remove the lid during the last 15 minutes of cooking.
9. Stir in the chopped cilantro before serving.

Unbelievably creamy with a kick, this curry pairs wonderfully with steamed rice or warm naan. The lima beans soak up all the spicy, aromatic flavors, making each bite a delight.

Lima Bean and Sausage Casserole

Feeling like you need a hearty, comforting dish that’s easy to whip up? This lima bean and sausage casserole is your go-to for a cozy dinner that’ll have everyone asking for seconds.

Ingredients

• 1 lb smoked sausage, sliced
• 2 cups dried lima beans, soaked overnight
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
4. Drain the soaked lima beans and add them to the skillet along with the chicken broth, salt, pepper, and paprika. Stir well to combine.
5. Transfer the mixture to a greased casserole dish. Cover with foil and bake for 1 hour.
6. Remove the foil and bake for an additional 15 minutes, or until the top is slightly crispy.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld.

Unbelievably creamy lima beans paired with smoky sausage create a dish that’s both comforting and satisfying. Serve it with a side of crusty bread to soak up all the delicious juices, or over a bed of rice for an extra hearty meal.

Lima Bean and Spinach Pasta

Now, imagine coming home to a dish that’s both comforting and packed with nutrients. This lima bean and spinach pasta is your answer to a quick, wholesome meal that doesn’t skimp on flavor.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup lima beans, cooked
• 2 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
4. Add 3 cloves minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Watch closely to avoid burning the garlic.
5. Stir in 1 cup cooked lima beans and cook for 2 minutes to warm through.
6. Add 2 cups fresh spinach to the skillet and cook until just wilted, about 1-2 minutes. Tip: Spinach wilts quickly, so keep an eye on it.
7. Drain the pasta, reserving 1/4 cup of the pasta water.
8. Add the drained pasta to the skillet with the lima bean and spinach mixture.
9. Pour in the reserved pasta water and toss everything together to combine.
10. Season with 1/2 tsp salt and 1/4 tsp black pepper, then sprinkle with 1/4 cup grated Parmesan cheese.

Fresh out of the skillet, this pasta boasts a creamy texture with the lima beans adding a subtle sweetness. Serve it with an extra sprinkle of Parmesan and a side of crusty bread for a complete meal.

Roasted Lima Beans with Herbs

Perfect for those nights when you’re craving something hearty yet healthy, these roasted lima beans with herbs are a game-changer. You’ll love how the herbs bring out their natural creaminess.

Ingredients

• 2 cups lima beans, dried
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp rosemary, fresh
• 1 tbsp thyme, fresh
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for roasting.
2. Rinse the lima beans under cold water, then soak them in a large bowl of water for at least 8 hours or overnight to soften.
3. Drain the soaked lima beans and pat them dry with a clean towel to remove excess moisture.
4. In a large mixing bowl, toss the lima beans with olive oil, salt, black pepper, and garlic powder until evenly coated.
5. Spread the beans in a single layer on a baking sheet lined with parchment paper for easy cleanup.
6. Roast in the preheated oven for 25 minutes, then stir the beans to ensure even cooking.
7. Add the fresh rosemary and thyme to the beans, stirring gently to distribute the herbs.
8. Continue roasting for another 20 minutes or until the beans are golden and crispy on the outside.
9. Remove from the oven and let cool for 5 minutes before serving to allow the flavors to meld.

You’ll notice the beans have a crispy exterior with a soft, creamy inside, perfect for snacking or as a side. Try tossing them into salads for an extra crunch or serving alongside grilled meats for a hearty meal.

Lima Bean and Chicken Chili

Wondering what to make for dinner that’s hearty, healthy, and packed with flavor? This Lima Bean and Chicken Chili is your answer. It’s a comforting bowl that combines tender chicken, creamy lima beans, and a rich, spicy broth.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) lima beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb diced chicken breast to the pot. Cook for 5-7 minutes, until no longer pink. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Add 1 diced onion, 2 minced garlic cloves, and 1 diced bell pepper. Cook for 3-4 minutes, until vegetables soften.
4. Stir in 2 cups chicken broth, 1 can diced tomatoes, 1 can lima beans, 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Bring the mixture to a boil, then reduce heat to low. Simmer for 20 minutes, stirring occasionally. Tip: Simmering allows the flavors to meld together beautifully.
6. After 20 minutes, check the chili’s consistency. If it’s too thick, add a little more broth. Tip: The chili should be thick but still soupy.

Zesty and satisfying, this chili has a perfect balance of spice and sweetness from the lima beans. Serve it with a dollop of sour cream or over a bed of rice for an extra hearty meal.

Lima Bean and Rice Pilaf

This lima bean and rice pilaf is the kind of dish that feels like a warm hug on a chilly evening. You’ll love how the flavors meld together, creating a comforting meal that’s both nutritious and satisfying.

Ingredients

• 1 cup long-grain white rice
• 1 cup frozen lima beans
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute, until fragrant.
4. Add the rice to the saucepan, stirring to coat the grains with the oil and onion mixture.
5. Pour in the chicken broth, then add the lima beans, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes.
7. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
8. Fluff the pilaf with a fork before serving.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely delightful, this pilaf boasts a fluffy texture with the lima beans adding a buttery contrast. Serve it alongside grilled chicken or fold it into a wrap with some fresh greens for a quick lunch.

Lima Bean and Mushroom Risotto

You know those days when you crave something creamy, comforting, and a little bit fancy? This Lima Bean and Mushroom Risotto is your answer. It’s hearty, flavorful, and surprisingly easy to whip up.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup lima beans, cooked
• 1 cup mushrooms, sliced
• 1/2 cup white wine
• 1/4 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt to taste

Instructions

1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
2. In a large pan, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the pan. Cook until the mushrooms are soft and golden, about 5 minutes.
4. Stir in the Arborio rice, coating it well with the oil and vegetables. Toast the rice for 2 minutes until slightly translucent.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next.
7. After about 18 minutes, when the rice is al dente, stir in the cooked lima beans, Parmesan cheese, and butter. Season with salt to taste.
8. Remove from heat and let sit for 2 minutes before serving.

Here’s how it turns out: creamy with a slight chew from the rice, earthy from the mushrooms, and a pop of freshness from the lima beans. Try topping it with extra Parmesan and a drizzle of olive oil for an extra touch of luxury.

Lima Bean and Avocado Wrap

Believe it or not, this lima bean and avocado wrap is the perfect blend of creamy and crunchy, and it’s surprisingly easy to whip up for a quick lunch or dinner.

Ingredients

• 1 cup cooked lima beans
• 1 ripe avocado, mashed
• 2 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 2 large whole wheat tortillas

Instructions

1. In a medium bowl, combine the mashed avocado, lime juice, salt, and black pepper until smooth.
2. Add the cooked lima beans to the avocado mixture and gently fold to coat the beans evenly.
3. Spread half of the lima bean and avocado mixture onto each tortilla, leaving a 1-inch border around the edges.
4. Top each tortilla with shredded carrots and sliced cucumber.
5. Roll the tortillas tightly, tucking in the sides as you go, to form a wrap.
6. Cut each wrap in half diagonally and serve immediately.

Zesty lime and creamy avocado make this wrap a refreshing meal, while the lima beans add a satisfying texture. Try serving it with a side of sweet potato fries for a complete meal.

Lima Bean and Sweet Potato Mash

Unbelievably simple yet packed with flavor, this lima bean and sweet potato mash is the comfort food you didn’t know you needed. Perfect for those chilly evenings or when you’re craving something hearty and wholesome.

Ingredients

• 2 cups lima beans, cooked
• 1 large sweet potato, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable broth
• 1 tbsp maple syrup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tbsp olive oil, salt, and pepper. Spread them on the baking sheet in a single layer.
3. Roast for 25 minutes, or until the sweet potatoes are tender and slightly caramelized. Tip: Stir halfway through for even cooking.
4. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the lima beans and sauté for 5 minutes.
5. Add the vegetable broth and maple syrup to the skillet. Simmer for 10 minutes, allowing the flavors to meld. Tip: If the mixture seems dry, add a splash more broth.
6. Combine the roasted sweet potatoes and lima bean mixture in a large bowl. Mash together until you reach your desired consistency. Tip: For a smoother mash, use a food processor.

Creamy and slightly sweet, this mash pairs wonderfully with grilled chicken or as a standalone dish. Try topping it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of flavor.

Lima Bean and Kale Soup

Even on the busiest of days, there’s something incredibly comforting about a bowl of warm, hearty soup. This Lima Bean and Kale Soup is no exception, packing both nutrition and flavor into every spoonful.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 1 lb dried lima beans, soaked overnight
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium diced onion and cook until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Pour in 4 cups vegetable broth and 2 cups water, then add 1 lb soaked lima beans.
5. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until beans are tender.
6. Add 1 bunch chopped kale, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
7. Simmer for an additional 10 minutes, until kale is wilted and tender.
8. Tip: For a creamier texture, blend half the soup before adding the kale.
9. Tip: Always taste and adjust seasoning after adding the kale, as it can absorb a lot of salt.
10. Tip: Smoked paprika adds a depth of flavor, but feel free to adjust the amount to your liking.

Creamy lima beans and vibrant kale come together in this soup for a satisfying meal. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra flavor boost.

Lima Bean and Quinoa Salad

Looking for a light yet satisfying dish that’s packed with protein and flavor? This Lima Bean and Quinoa Salad is your go-to for a quick, nutritious meal that doesn’t skimp on taste.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup cooked lima beans
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced cucumber
• 1/4 cup chopped red onion
• 2 tbsp chopped fresh parsley

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.
4. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork to separate the grains.
5. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
6. Add the cooked quinoa, 1 cup cooked lima beans, 1/2 cup diced cucumber, 1/4 cup chopped red onion, and 2 tbsp chopped fresh parsley to the bowl with the dressing.
7. Toss all the ingredients together until well combined and evenly coated with the dressing.
8. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Vibrant and fresh, this salad offers a delightful crunch from the cucumbers and a creamy texture from the lima beans. Serve it over a bed of greens for an extra nutrient boost or as a standalone dish for a light lunch.

Lima Bean and Cheese Stuffed Peppers

Ready to spice up your dinner routine? These Lima Bean and Cheese Stuffed Peppers are a cozy, flavorful twist on a classic that’ll have everyone asking for seconds. Perfect for those nights when you want something hearty but not too heavy.

Ingredients

• 4 large bell peppers
• 2 cups cooked lima beans
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
4. In a large bowl, mix cooked lima beans, sautéed onion, cheddar cheese, garlic powder, salt, and black pepper.
5. Stuff each bell pepper with the lima bean and cheese mixture.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

Best enjoyed hot, these stuffed peppers offer a delightful contrast between the tender bell pepper and the creamy, cheesy filling. Try serving them with a side of sour cream or a fresh green salad for a complete meal.

Conclusion

Absolutely packed with flavor and nutrition, these 18 lima bean recipes are a must-try for any home cook looking to spice up their meal rotation. From hearty soups to refreshing salads, there’s something for everyone. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can discover these delicious dishes too. Happy cooking!