June 25th, 2010 - Barbara Feiner
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
Read More:Butter Bean Salad
June 24th, 2010 - Barbara Feiner
Summer is officially here, and there’s no better time for an organic picnic at your local park or beach.
Simple recipes are the way to go, but try to flex your culinary muscles by experimenting with new recipes and flavors to make casual alfresco dining a special experience. Try these new twists on old favorites:
And tune in tomorrow for a brand-new recipe for Butter Bean Salad.
Picnic Food Safety
The picnic experts at Grey Poupon remind consumers to follow these important safety tips:
- Prep Properly. Wash hands before preparing food, and make sure storage containers are clean. Cooked foods need to be properly cooled. Spread them out in as many pans as needed so food is no more than 2 inches deep. This allows food to cool faster, reducing the chances for bacterial growth.
- Cool It. Store perishable foods in plenty of coolers with ice or frozen cold packs. Keep the food at 40°F. A full cooler stays colder longer than a partially filled one. Transport your cooler in an air-conditioned car, and place it in a shady area when you reach your destination. Use separate coolers for drinks to avoid opening and closing the food cooler.
- Implement the 2-Hour Rule. Don’t leave perishable foods out for more than 2 hours. (Cold foods should not sit out for more than 1 hour.) Any leftovers that have been sitting out past this time should be discarded.
Read More:Perk Up Your Organic Picnic