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Lima Bean Salad with Corn and Pumpkin

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  • Prep 30 min
  • Total 60 min
  • Servings 4
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by: Fernanda Beccaglia
Updated Jul 20, 2017
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  • 1 cup dried white or lima beans, soaked from the night before
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sweet paprika (Spanish pimentón)
  • 1 large onion, chopped fine
  • 2 cloves garlic, minced, optional
  • 4 medium tomatoes, peeled and chopped
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground pepper, to taste
  • 2 cups (about 1 pound) pumpkin, peeled and cut into 1-inch cubes
  • 1/2 cup maize or corn


  • 1
    In a pot of water, cook the beans on low heat for 2 hours or until soft. Strain, keep the cooking liquid, and set aside in the pot where you cooked.
  • 2
    Heat a saucepan over medium heat, add the oil and paprika, and mix well. Add the onion and garlic and sauté until softened. Add the tomatoes, oregano, salt and pepper. Stir to combine and let cook on low heat, cook until the mixture thickens and is uniform. Add this mix and the pumpkin to the pot with the beans. Stir well to combine and add the liquid you put aside earlier (just enough to cover), cover and cook over low heat for 15-20 minutes, or until the pumpkin has disintegrated and the sauce has thickened.
  • 3
    Add the corn. Mix well and let sit on the same heat for 5-7 more minutes.
  • 4
    Serve on salads, soups, rice, pasta, or as a side for any main dish.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The Latin kitchen is filled will delicious options that don’t require meat to be complete. By simply using seasonal products (preferably those grown locally), you can get rid of fatty, fried, and animal based ingredients. Pumpkins, for example, are now season, and we’re getting closer and closer to the holidays. This dish is perfect as a side dish and a great option for office parties.
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