| Marinated Butter Bean Salad
American
Perfect for a pot luck or picnic.
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| Butter beans, also known as Giant Limas, or Gigantes, are probably best known in this type of salad (Whole Foods sells a version in their olive bar, as do many Middle-Eastern and specialty groceries). You can use canned beans, but if you have the time, I highly recommend cooking your own beans. We get ours from Rancho Gordo.
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| Ingredients |
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3 tablespoons olive oil
1/3 cup red wine vinegar
1 large clove garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper, or more to taste
4 cups cooked butter beans (approximately two 15 ounce cans)
1/2 cup thinly sliced scallions (approximately 2 large scallions)
1/4 cup diced roasted red pepper
1/4 cup finely diced fresh red bell pepper
1/4 cup chopped parsley
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Steps
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| 1 | In a medium bowl, whisk together oil, vinegar, garlic, salt and pepper. |
| | 2 | Add remaining ingredients and stir gently, preferably with a rubber spatula, so as to keep the beans intact. |
| | 3 | Chill and let marinate at least 30 minutes, but a few hours are preferable. |
| | 4 | Serve cold or at room temperature. |
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| Yield |
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original recipe yield: 8 Servings
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