Butter Bean Salad with Lime and Mint
Recipe from
Food & Wine
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."

Servings:
8
Prep Time:
1 hr 45 mins
Total Time:
2 hrs 30 mins
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Ingredients
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6 cupsfresh butter beans or three 10-ounce boxes frozen baby lima beanssee savings

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1/2 cupextra-virgin olive oilsee savings

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1/4 cupplus 2 tablespoons fresh lime juicesee savings

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1/4 cupplus 2 tablespoons buttermilksee savings

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Salt and freshly ground black peppersee savings

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1 cupchopped mintsee savings

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Directions
1.
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.
2.
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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