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
- 2 stalks celery, small diced
- 1/4 cup kosher salt
- 2 teaspoons chili flakes
- 1/2 bunch thyme
- 1/3 cup lemon juice
- 1 cup extra virgin olive oil
- 3 cloves garlic, smashed
- Kosher salt
- Freshly ground 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 drain and run cold water over them, to stop the cooking process. Discard thyme and set beans aside.
- While the beans are simmering, warm olive in a small pan, and add garlic cloves. Simmer gently until garlic is fragrant. Remove garlic cloves from oil. Set aside.
- Meanwhile, juice lemons into a large bowl. Slowly add the olive oil, whisking constantly to create an emulsion. Season with salt and pepper.
- Add butter beans and celery to the lemon vinaigrette with more salt and pepper to taste. Toss. Enjoy!
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