Orange-Mint Freekeh Salad with Lima Beans

This orange-mint freekeh salad with lima beans is one of my favorite refreshing and nourishing grain salads. It’s filled with vibrant citrus, fresh herbs, and hearty freekeh, all tossed together with tender lima beans for a dish that’s both wholesome and flavorful. Whether I serve it as a light lunch or a side dish, it always brings something special to the table.

Why You’ll Love This Recipe

I love how this salad is bursting with color, texture, and bold flavors. The nutty bite of freekeh pairs perfectly with the creamy lima beans, while the orange and mint bring a bright, unexpected freshness. It’s a great make-ahead dish for picnics, meal prep, or potlucks—and it holds up beautifully in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked freekeh (cooled)
• Cooked lima beans (fresh or frozen and thawed)
• Fresh orange segments
• Fresh mint leaves (chopped)
• Red onion (finely chopped)
• Olive oil
• Fresh orange juice
• Lemon juice
• Salt
• Black pepper
• Optional: feta cheese, cucumber, or chopped parsley

Directions

1. I start by cooking the freekeh according to the package instructions, then let it cool to room temperature.

2. I prepare the lima beans by boiling or steaming them until tender, then rinsing under cool water and draining well.

3. In a large mixing bowl, I combine the cooked freekeh, lima beans, orange segments, mint, and red onion.

4. In a small bowl, I whisk together olive oil, orange juice, lemon juice, salt, and pepper.

5. I pour the dressing over the salad and toss everything until well coated and evenly mixed.

6. I taste and adjust seasoning, then refrigerate for at least 15 minutes before serving to let the flavors meld.

Servings and timing

This recipe makes about 4 servings and takes around 30 minutes to prepare, especially if I have the freekeh and beans cooked in advance. It’s a great dish to prep ahead for a busy week or an event.

Variations

• I add crumbled feta or goat cheese for extra creaminess and tang.

• Chopped cucumber adds more crunch and freshness.

• I’ve also used barley or quinoa when I don’t have freekeh on hand.

• A handful of arugula or baby spinach turns it into a leafy green salad.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It tastes even better the next day as the flavors continue to blend. I don’t reheat this salad—it’s best served cold or at room temperature.

FAQs

What is freekeh, and where can I find it?

Freekeh is a roasted green wheat grain with a nutty, chewy texture. I usually find it in the grain or health food aisle at the grocery store.

Can I use canned lima beans?

Yes, I rinse and drain them well before using. They’re a quick and easy option when I’m short on time.

Can I make this salad ahead of time?

Definitely. I often make it a day in advance—the citrus and mint flavors deepen overnight, making it even better.

How do I keep the orange segments from falling apart?

I gently fold them in last to avoid breaking them up too much. I also use firm oranges like navels for best texture.

Is this salad vegan and gluten-free?

It’s naturally vegan, and I make it gluten-free by swapping freekeh with quinoa, rice, or millet.

Conclusion

This orange-mint freekeh salad with lima beans is a bright, refreshing, and deeply satisfying dish that I love coming back to. It’s full of fresh ingredients, bold citrus flavor, and just the right amount of heartiness to keep me full. Whether I’m serving it as a main or a side, it always hits the spot.

Orange-Mint Freekeh Salad with Lima Beans

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• Author: Linda
• Prep Time: 30 minutes
• Cook Time: 15–20 minutes (if cooking grains and beans)
• Total Time: 30 minutes (with pre-cooked ingredients)
• Yield: 4 servings
• Category: Salad, Side Dish
• Method: No-Cook (once grains and beans are cooked)
• Cuisine: Mediterranean-Inspired
• Diet: Vegan

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Description

This Orange-Mint Freekeh Salad with Lima Beans is a refreshing, vibrant grain salad bursting with citrus, herbs, and nourishing ingredients. Nutty freekeh pairs perfectly with creamy lima beans, juicy orange segments, and fresh mint in a zesty citrus dressing. Ideal for meal prep, potlucks, or a light lunch, this salad is vegan, flavorful, and deeply satisfying.

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Ingredients

• 1 ½ cups cooked freekeh (cooled)
• 1 cup cooked lima beans (fresh, frozen and thawed, or canned and drained)
• 1 orange, peeled and segmented
• ¼ cup fresh mint leaves, chopped
• 2 tablespoons red onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon lemon juice
• Salt, to taste
• Black pepper, to taste
• Optional: crumbled feta, chopped cucumber, or fresh parsley

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Instructions

1. Cook freekeh according to package instructions. Let cool.
2. Prepare lima beans by boiling or steaming until tender, then rinse under cold water and drain well.
3. In a large bowl, combine freekeh, lima beans, orange segments, mint, and red onion.
4. In a small bowl, whisk together olive oil, orange juice, lemon juice, salt, and pepper.
5. Pour dressing over the salad and toss to combine.
6. Gently fold in orange segments last to keep them intact.
7. Chill for at least 15 minutes before serving to enhance flavor.

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Notes

• Use quinoa or millet for a gluten-free version.

• Add feta or goat cheese for a creamy, tangy twist.

• Barley can replace freekeh for a more common grain substitute.

• Stir in chopped cucumber or greens like arugula for extra freshness.

• Best served chilled or at room temperature.