After a really rainy, busy spring, free time and nice weather finally aligned for our first grilled dinner on Memorial Day. Matt picked up some kebabs and a spicy pasta salad at Whole Foods, and I threw together this butter bean mixture with things I found around my kitchen, which wasn’t much. Butter beans are so delicious that they don’t need much else, though, so it worked out well.
Quick Butter Bean Salad
- 1-15oz. can butter beans
- sun-dried tomatoes
- Fresh parsley
- Olive oil
- Salt
Drain and rinse the beans. Roughly chop some sun-dried tomatoes and parsley. Combine the beans, tomatoes, and parsley with a generous drizzle of olive oil. Season with salt. Let the mixture rest so the flavors can meld for about 30 minutes before serving.
I wish those were life size!
Just about!
[...] salad came about by combining element’s of More Cheese More Chocolate’s butter bean recipe and Love Food Eat’s [...]