Butter beans belong to the same family as lima beans, but each variety is slightly different.
Like lima beans, butter beans are large and flat, but they’re distinguished by their white or yellow color. Traditional lima beans are also large, but they’re quite green. The smaller varieties are often labeled “baby limas.”
Today’s picnic-ready salad recipe is chockfull of butter beans, sun-dried tomatoes, red onions and ham. Mustard and cilantro complete the flavor profile, creating a side dish that’s terrifically tasty.
All of the ingredients should be available at a well-stocked natural and organic food store. If you have any trouble finding butter beans, you can easily substitute lima beans.
Butter Bean Salad
Makes 8 servings
1/4 cup spicy brown mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 can (15 ounces) butter beans, drained
1 red bell pepper, chopped
1/2 cup chopped red onions
1/3 cup chopped sun-dried tomatoes
6 ounces sliced ham, chopped
2 tablespoons chopped cilantro
- Mix mustard, oil and lemon juice until well blended; set aside.
- Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Recipe and photo courtesy of Grey Poupon