An absolute CLASSIC. This easy Butter Bean Salad is literally exactly what it sounds like – but tastier than you could ever imagine. With celery, lemon, and those tender butter beans – you’ll think twice about what makes for a delicious salad after this. Trust us, it’s a no-brainer.
The process is easy, simple, and quick! You mix your oil and garlic with the hot butter beans, and let sit. Enjoy hot or cold with a pinch of sea salt. We have many favorite ways to eat butter beans. The non-negotiable here is that it has to be during the summer time. Something about summer butter beans really enhances the entire experience. Other than that, we like to eat these when we’re feeling a little peckish and need a quick bite, as a side to some of our favorite beach mains, or as a whole lunch with a book and some iced tea.
Enjoy!
Butter Bean Salad
Ingredients
- 6 cups butter beans
- 1/4 cup kosher salt
- 2 tablespoons chili flakes
- 1/2 bunch thyme
- 1/3 cup lemon juice
- 1 cup extra virgin olive oil
- 3 tablespoons olive oil
- 2 cloves garlic
- Kosher salt
- Fresh black pepper
Instructions
- Place butter beans, salt, chili flakes, and thyme in a large pot, and cover with cold water. Make sure water covers the beans by at least 1 inch, and then bring to a boil over high heat. Continue cooking for 5-10 minutes, or until beans are tender. Then strain them through a colander and run cold water over them to stop the cooking process. Discard thyme and cool the beans in the refrigerator.
- Warm olive in a small pan, and add garlic cloves. Simmer gently until garlic is fragrant. Remove garlic cloves from oil.
- Pour lemon juice into a bowl, and slowly add the olive oil, whisking constantly to create an emulsion. Season with salt and pepper.
- Toss the butter beans with the celery, lemon vinaigrette, and more salt and pepper to taste. Enjoy!
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