Hot Butter Bean Salad With Lemon Food

EASY BUTTER BEAN SALAD

Steps:

• In a medium-size pot (3 -quart size) filled with water, toss in frozen lime beans and bring to a boil. Lower the heat, and COVER. Simmer on low heat for 20 minutes, or until the beans are tender to the bite. Do not over boil them. Drain well. Then transfer to a large mixing bowl.
• Toss in all the rest of the ingredients. Gently toss the butter bean salad to combine all the flavors.
• Taste and season with salt and black pepper to taste.
• Cover with clear wrap and chill in the refrigerator at least 1 to 2 hours before serving.
• Finally, before serving, transfer the butter bean salad to a serving bowl. Then take the final taste test. Butter beans will absorb most of the vinaigrette, and therefore, you may need to add in a little more olive oil and lemon juice, as desired. Then serve.
• Bests served chilled.
• Yields: 6 to 8 servings

BUTTER BEAN SALAD

Steps:

• In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.

WARM CHICKEN AND BUTTER BEAN SALAD

Steps:

• Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
• Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
• Per serving: Calories 499; Fat 16 g (Saturated 3 g); Cholesterol 99 mg; Sodium 1,384 mg; Carbohydrate 36 g; Fiber 6 g; Protein 47 g

LEMON & PARSLEY BUTTER BEANS

Steps:

• Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final min, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley to serve.