Pressure cook the Lima beans for 20 minutes. Rinse under cold water.
Drain and place in a large mixing bowl.
Saute the bacon until crisp then drain on paper towels. Dice.
Slice the red onion, tomato and the sweet pepper. Toss with the beans.
Blend the oil, vinegar, lemon juice, salt and pepper. Pour over the salad, toss and marinate 1 hour.
Sprinkle with cheese, egg and bacon and serve.