• Soak the beans in tap water overnight (it’s best to change the water a couple of times).
  • Drain, rinse and place the beans in a large pot along with the star anise and the onion.
  • Fill water to up 10 cm above the level of the beans and bring to a boil.
  • Remove the foam and continue to cook for 35 minutes until the beans are soft but not falling apart.
  • Remove from heat, and allow beans to cool in the cooking water.
  • In a large bowl, mix crushed garlic, olive oil and lemon juice. Add sugar (optional) and a bit of salt and mix.
  • Add the onion and beans. Roughly chop the seaweed, add to the mixture and gently mix.
  • Adjust seasoning to taste,
  • Sprinkle the grated paprika and serve.

Lima Bean and Seaweed Salad – Appetizer

Ingredients for 4-6 portions:


  • 200 grams giant lima beans /white beans
  • ½ large, peeled white onion
  • 2 whole star anise pods


  • Half a package of seaweed, rinsed and squeezed out
  • 1 crushed garlic clove
  • 4 tablespoons olive oil
  • ½ cup lemon juice
  • 1 small, chopped purple onion
  • A pinch of roughly grated paprika Salt
  • ½ teaspoon sugar (optional)

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