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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.
Nutrition Facts : Calories 147 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
BUTTER BEAN & TOMATO SALAD
This quick and easy vegan French salad combines delicious flavours - perfect summer dish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
- On the day, bring the salad to room temperature and give it a good stir before serving.
Nutrition Facts : Calories 109 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
BUTTER BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
FENNEL AND BUTTER BEAN SALAD
Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.
Provided by KeizerKitchen
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine butter beans, fennel, and scallions in a bowl.
- Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
- Refrigerate at least 1 hour before serving, or up to 1 day.
Nutrition Facts : Calories 195 calories, Carbohydrate 15.6 g, Fat 13.7 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 404.3 mg, Sugar 2 g
EASY SUMMER "MEXICAN" BUTTER BEAN SALAD
This is a great, quick, fresh tasting salad with a Mexican "flair" that's easy to whip-up for cookouts or picnics or anytime you're grilling. I got it originally from gloryfoods.com, but have modified it slightly(mainly less oil, more cayenne). It's a terrifc way to use the cukes from your garden and your homegrown tomatoes could easily be used in place of the grape tomatoes. Cannellini beans, garbanzo beans or black-eyed peas can be substituted for the butter beans. Frozen vs canned is a matter of preference.
Provided by nanpie
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Add garlic, oil, cumin, cayenne, lime juice, pepper and salt to large mixing bowl.
- Wisk well.
- Add all other ingredients.
- Mix well to coat all ingredients with the dressing.
- Cover.
- Refrigerate until chilled.
- Stir well before serving. Serve cold.
Nutrition Facts : Calories 303.1, Fat 13.6, SaturatedFat 1.1, Sodium 991.8, Carbohydrate 41.2, Fiber 8, Sugar 4, Protein 8.9
GREEK BUTTER-BEAN SALAD
This is a lovely greek style salad that my favourite greek friend makes. It's substantial enough to serve as a main course with warm pita and a nice glass of chilled white wine.
Provided by Lene8655
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth.
- Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing.
- Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing.
- Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.
Nutrition Facts : Calories 408.9, Fat 23.5, SaturatedFat 9.3, Cholesterol 44.5, Sodium 1230.4, Carbohydrate 35.6, Fiber 9.1, Sugar 4.7, Protein 16.3
CHILLED BUTTER BEAN SALAD
This recipe is from Glory Brand Butter Beans and I made it for a dinner party we attended this weekend. It was a huge hit with no leftovers, sigh. I did not use the cilantro leaves or the cumin or all of the cayenne pepper, because some of our friends are flavor woozes, but i will post it exactly like Glory posted it. Enjoy it is good!! Cook time is chill time.
Provided by mandabears
Categories < 4 Hours
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl.
- Chill.
- Enjoy.
Nutrition Facts : Calories 264.8, Fat 14.6, SaturatedFat 2.1, Sodium 453.4, Carbohydrate 30.3, Fiber 6, Sugar 2.9, Protein 6.7
BUTTER BEAN SALAD
Make and share this Butter Bean Salad recipe from Food.com.
Provided by Mercy
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a medium bowl.
- Toss to coat beans and vegetables evenly in dressing.
SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE
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!
Provided by Carla Hall
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- 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.
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- In a medium-size pot (3 -quart size) filled with water, toss in frozen lime beans and bring to a boil. Lower the heat, and COVER. Simmer on low heat for 20 minutes, or until the beans are tender to the bite. Do not over boil them. Drain well. Then transfer to a large mixing bowl.
- Toss in all the rest of the ingredients. Gently toss the butter bean salad to combine all the flavors.
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