Rinse and sort the lima beans and place in a medium saucepan. Cover with about 3 cups of hot water and bring to a boil over medium heat. Let it boil for 2 minutes, then remove from heat. Cover and let it sit for 1 hour.

Drain then add 4 cups of hot water. Let it come to boil again, then lower heat to simmer. Simmer for about 45 minutes partially covered, or until the beans are cooked (do not overcook or they will be mushy). Drain and set aside.

In a large bowl, combine the drained lima beans with the cucumber, tomato, bell pepper and red onion. In a small bowl, mash together the garlic and the salt. Whisk in the lemon juice, mustard, vinegar and olive oil. Season to taste with pepper. Toss the dressing into the lima beans and vegetables. Let it sit for about 1 hour before serving. Toss once more before serving.