Butter beans are an underutilized bean in the kitchen. They're creamy and neutral, the perfect pairing for a zesty herb vinaigrette in this side salad.
Makes
2 servings
Total Time
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Ingredients
WHISK:
TOSS:
Test Kitchen Approved
Test Kitchen Tip
Use the remaining 1¼ cups butter beans from the can used to make the fish cakes for this salad.
Instructions
Whisk together zest, lemon juice, dill, parsley, oil, garlic, and Dijon for the vinaigrette; season with salt and pepper.
Toss beans, tomatoes, cucumbers, and onion with vinaigrette. Serve salad chilled or at room temperature.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 179
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 572mg 23%
% Daily Value*
Carbs 29g 9%
Protein 9g
*Percent Daily Values are based on a 2,000 calorie diet.
