Butter Bean Salad
This is a nice summery side that uses flavorful olive oil and tastes fresh, even though it uses canned beans. It’s sure to perk up any picnic spread. Sandra Jackson - Mobile, AL
Ingredients
- 1 can (15-1/4 ounces) lima beans, rinsed and drained
- 1 can (16 ounces) butter beans, rinsed and drained
- 1 large sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 2 teaspoons ground cumin
- 1/4 teaspoon pepper
Reviews
Used butter beans only. I think a bean mix yields confusing taste. Used MUCH less green and red pepper and onion, but same amount of garlic and left out the cumin because I don't have any. Otherwise made it as described. I was trying to duplicate the bean salad I found at a local gourmet shop. This one is OK, but not spectacular. Perhaps will try again with further enhancements--maybe red onion in place of yellow.
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Salad was good, just not exceptional. I am on the fence on whether I will make it again or not.
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I made this for dinner tonight. The flavors needed some adjustment. Vinegar and lemon juice were a bit much for my taste. I added a packet of Splenda. Next time I will eliminate the vinegar. Otherwise this was very good.
Love it! Could not find Lima beans and was good with only butter beans.
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Love it, good for you and good tasting!
Love it, good for you and good tasting!