3.3 7

Butter Bean Salad with Lime and Mint

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  • Servings: 8

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."

slideshow  More Dishes with Beans

KEY: Spring, Summer, Entertaining, Easter, Beans, Grains & Legumes, Salads, Side Dishes, Basic/Easy, Make Ahead, Staff Favorites, Vegetarian, Lunch

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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

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476452 recipes/butter-bean-salad-with-lime-and-mint 2013-12-06 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-with-lime-and-mint 476452