In Peru, the fresh chile of choice is ají amarillo, but you'll have a hard time finding those in the U.S. Manzano, habanero, or serrano chiles would all be great substitutes.

• 3 cups cooked, drained Rancho Gordo Large White Lima Beans
• 2 tomatoes, diced, or 1 cup cherry tomatoes, halved
• ½ red onion, cut into thin strips
• 1 teaspoon Rancho Gordo Oregano Indio (or Mexican Oregano), plus more for sprinkling
• Juice of 2 limes
• 1 aji amarillo chile pepper (or habanero, serrano, or manzano chile), julienned
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 2 tablespoons olive oil
• Salt and pepper to taste

Makes 2 to 4 servings

1. In a small bowl, combine the onion, chile, oregano, and lime juice. Let stand for 30 minutes in the refrigerator.
2. In a serving bowl, combine the beans, tomato, pickled onion and chile, parsley, and olive oil. Season to taste with salt and pepper. Mix well. Refrigerate for at least an hour before serving.