Butter Bean Salad with Lime and Mint

The secret to this delicate and refreshing butter bean salad is the dressing, made with cold, tangy buttermilk, olive oil and lime juice. The Lees call it "the flavors of a Southern summer."

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  • Servings: 8

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  • 6 cups fresh butter beans or three 10-ounce boxes frozen baby lima beans
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons fresh lime juice
  • 1/4 cup plus 2 tablespoons buttermilk
  • Salt and freshly ground black pepper
  • 1 cup chopped mint

How to make this recipe

  1. Bring a large saucepan of salted water to a boil. Add the butter beans and cook until they are tender, 8 to 10 minutes. Drain and rinse the beans under cold running water. Drain well and pat the beans dry.

  2. In a large bowl, whisk the olive oil with the lime juice and buttermilk; season the dressing with salt and pepper. Add the beans, cover and refrigerate for 2 hours. Fold in the mint before serving.

Make Ahead

The butter bean salad can be refrigerated for up to 2 days. Add the chopped mint just before serving.

Contributed By Photo © Fredrika Stjärne Published September 2010

476452 recipes/butter-bean-salad-lime-and-mint 2013-12-06T23:14:16+00:00 Matt Lee, Ted Lee spring|summer|entertaining|easter|beans-grains-and-legumes|salads|side-dishes|8|basic-easy|make-ahead|staff-favorite|vegetarian|lunch september-2010,matt lee,ted lee,butter beans,bean salad,buttermilk dressing recipes,butter-bean-salad-lime-and-mint 476452

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