Go Back Email Link
Print Recipe

Easy Lima Bean & Collard Greens Salad

This warm lima bean salad is simple, hearty, and full of flavor. Tender beans and wilted collard greens are tossed with fresh chili, cilantro, and a squeeze of lime for a dish that's as satisfying as it is easy. Vegan, gluten-free, and ready in 20 minutes — perfect for a weeknight dinner or a light lunch.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Plant-based
Diet: Gluten Free, Vegan
Keyword: Healthy, Sides
Servings: 2
Author: Shelly

Equipment

  • Large skillet
  • Colander (for draining the beans)
  • Medium bowl (for serving)
  • Cutting board
  • Knife

Ingredients

  • 2 cups cooked lima beans
  • 1 small onion - chopped
  • 3 cups collard greens or Swiss chard - chopped
  • 2 tablespoons olive oil
  • ½ cup fresh cilantro - chopped
  • 1 fresh chili pepper - sliced or chopped
  • 1 tablespoon lime juice
  • Salt & black pepper to taste

Instructions

  • Warm the olive oil in a large skillet over medium heat. Add the onion and collard greens (or Swiss chard) and sauté for about 10 minutes, until softened and wilted. Season with salt and black pepper, then remove from the heat.
  • Add the cooked lima beans, cilantro, chili pepper, and lime juice. Toss well to combine everything. Serve in a medium bowl. The salad is nice, warm or cold. This salad keeps well in the fridge for up to 3 days — the flavors actually deepen overnight.

Notes

Milder version: Remove the seeds from the chili pepper to keep the heat gentle.
Make it a full meal: Serve over cooked quinoa or brown rice.
Meal prep friendly: This salad keeps well in the fridge for up to 3 days — the flavors actually deepen overnight.