Hot Butter Bean Salad With Lemon Recipes

EASY BUTTER BEAN SALAD

Steps:

• 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.
• Taste and season with salt and black pepper to taste.
• Cover with clear wrap and chill in the refrigerator at least 1 to 2 hours before serving.
• Finally, before serving, transfer the butter bean salad to a serving bowl. Then take the final taste test. Butter beans will absorb most of the vinaigrette, and therefore, you may need to add in a little more olive oil and lemon juice, as desired. Then serve.
• Bests served chilled.
• Yields: 6 to 8 servings

BUTTER BEAN SALAD

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.

BUTTER BEAN SALAD

Steps:

• Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.

FABULOUS HOT FIVE BEAN SALAD

Steps:

• Cut bacon into small pieces using kitchen shears, and place in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Drain, reserving 1/4 cup drippings. Set bacon aside.
• Return reserved drippings to skillet. Mix together sugar, cornstarch, and salt and pepper; blend into drippings. Stir in vinegar and water; cook and stir until boiling. Stir in drained beans. Cover, reduce heat, and simmer for 15 to 20 minutes. Stir occasionally.
• Turn bean mixture into serving dish. Crumble bacon over beans.

HOT WHITE BEAN SALAD

Steps:

• heat butter in saucepan over medium heat, add shallots and garlic, cook for 2 minutes.
• add beans and parsley, season with salt and black pepper and cook for 4 minutes over low heat, stirring occasionally.
• transfer contents of saucepan to a bowl.
• place vinegar and mustard in another bowl, and mix well. pour in olive oil and incorporate with whisk.
• pour vinaigrette over beans, mix and serve.

BUTTER BEAN TOMATO SALAD

Steps:

• In a large bowl, combine the beans, tomatoes, onion, yellow squash, zucchini and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad; gently toss to coat. Cover and chill until serving.

LEMON & PARSLEY BUTTER BEANS

Steps:

• Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final min, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley to serve.

WARM TUSCAN WHITE BEAN AND TOMATO SALAD WITH LEMON VINAIGRETTE

Steps:

• For the Lemon Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
• For the Salad, mix beans and tomatoes in large nonstick skillet. Cook on medium heat 5 minutes or until heated through, stirring occasionally. Remove from heat. Add Lemon Vinaigrette; mix lightly.
• Sprinkle with Parmesan cheese and parsley before serving.

SMOKED MACKEREL, COURGETTE & BUTTER BEAN SALAD

Steps:

• Toss everything together in a salad bowl, taste and adjust for seasoning, then serve.

HOT BUTTER BEAN SALAD WITH LEMON

Steps:

• Heat the oil in a small frying pan, then soften the garlic for 1 min. Tip in the beans and briefly warm in the garlicky oil. Turn off the heat, then stir in the lemon zest and juice, the parsley and some seasoning. Serve warm.

WARM CHICKEN AND BUTTER BEAN SALAD

Steps:

• Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
• Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
• Per serving: Calories 499; Fat 16 g (Saturated 3 g); Cholesterol 99 mg; Sodium 1,384 mg; Carbohydrate 36 g; Fiber 6 g; Protein 47 g