Cook lima beans: Cook your beans as you wish. I’ve been using the “quick-soak” method on the bag, which calls for boiling the beans for two minutes, then letting them sit for an hour. Then I simmer the beans until they are tender, about 40 minutes, and let them cool completely in their cooking liquid. Once I turned the burner off, I add a teaspoon of kosher salt.
When the beans are cooled, make the salad: Drain the beans and place in a large bowl. Season with a large pinch of kosher salt. Add the roasted red peppers, red onion, scallions and edamame to the bowl. Drizzle with the olive oil and vinegar and toss. Taste, adjusting seasoning as necessary with more salt, oil, vinegar, or pepper if desired.
