You know how when you're a little kid and you think certain foods, especially certain vegetables, are so disgusting? That's how I felt about butter beans my entire childhood. But I came around eventually and now I love them. Here is my favorite way to eat them, Butter Bean Salad!
Butter beans are a Summer staple here in Southeastern North Carolina.
Click here to find vintage peach lusterware bowls on Etsy. And here is the Villeroy and Boch Trianon china on Etsy.
But as I grew up, butter beans grew on me.
The way Grandma served them was unlike anyone else I've ever seen.
She peeled and diced up a giant vine ripe tomato and added apple cider vinegar, lots of black pepper and a little salt and sugar to make a topping for the beans.
It's the only way I would eat them.
Now years later I've made the recipe my own and I'd love to share it with you!
There's a nice little recipe card at the end to show it all simply, and please take a minute to give my recipe some star love if you can!Some Extra Butter Bean Salad Info
What if you can't find fresh butter beans? Try the freezer section of your grocery store. If all else fails you can substitute fresh or frozen baby lima beans.
And remember, this is heavy on the black pepper because that's how Grandma did it so if you aren't a huge fan of pepper you may want to reduce it a little.
What does this Butter Bean Salad pair with well? It's great to serve at a BBQ or potluck. I served this salad in an outdoor dinner recently with grilled chicken. You can see that dinner here Outdoor Dining in the Cabin Garden. It also pairs perfectly with my Easy Fried Flounder With Tartar Sauce. And don't forget a delicious Southern delight, Mama's Fast and Easy No Cook Banana Pudding for dessert!
Ingredients
Instructions
Put the beans in a medium sized pot and cover with water. Bring to a boil on high heat and then reduce the heat and simmer for 20 minutes or until the beans are tender.
In the meantime, in a large bowl, whisk the vinegar, salt, pepper, and sugar together. Add the tomatoes and onion and toss.
Once the beans are done, drain them, let them cool in the refrigerator a little bit, and then add them to the bowl. Toss the mixture gently to completely mix.
Refrigerate for 30 minutes, but it's even better the next day if you can wait that long! Make sure to stir it well before you serve.
By the way, this 6" chef's knife is my favorite knife ever! It is super lightweight and easy on the wrist! I've started collecting a set of them. My husband loves the fillet knife for filleting fish and he keeps it in this scabbard.
I served this salad in an outdoor dinner here at the cabin recently. If you'd like to see that special evening and the whole menu, you can find it here Outdoor Dining in the Cabin Garden.
Butter Bean Salad
Ingredients
- 1 lb butter beans
- water to cover beans in pot
- 2 large vine ripe tomatoes, diced
- 1/2 large Vidalia sweet onion, diced
- 1/2 cup apple cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 3 teaspoons sugar or equivalent substitute
Instructions
- Put the beans in a medium sized pot and cover with water. Bring to a boil on high heat and then reduce the heat and simmer for 20 minutes or until the beans are tender.
- In the meantime, in a large bowl, whisk the vinegar, salt, pepper, and sugar together. Add the tomatoes and onion and toss.
- Once the beans are done, drain them, let them cool in the refrigerator a little bit, and then add them to the bowl. Toss the mixture gently to completely mix.
- Refrigerate for 30 minutes, but it's even better the next day if you can wait that long! Make sure to stir it well before you serve.
Let me know if you try this one! It's special to me and I hope you can enjoy it too!
