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." More Dishes with Beans

Matt Lee
Ted Lee
September 2010

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Credit: © Fredrika Stjärne

Recipe Summary test

active:
45 mins
total:
2 hrs 30 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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