Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Watch how to make this recipe.
Summer Butter Bean Salad with Hot Sauce Vinaigrette
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 415 mg
Are you wondering what butter beans are? They’re what we call lima beans in the South because of their creamy, buttery texture. For this salad, I thought about succotash, a classic Soul Food dish made with butter beans, fresh corn and tomatoes, then I added a few more fresh summer veggies and herbs, plus a spicy, tangy vinaigrette. You really could add anything else from your garden or the farmers’ market, like zucchini, bell peppers or snap peas—go ahead and make it your own!
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 239
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 415 mg
Ingredients
Hot Sauce Vinaigrette:
Salad:
Directions
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44m
Easy
CLASS
- For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
- For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.
