Friday, April 23, 2010
Baby Butterbean Salad
I love summer salads - light, colorful combinations you can make in advance, pack in tupperware, and take to the beach or a picnic.
Baby butterbean salad is easy, healthy, pretty, and flavorful.
1 bag frozen baby lima/butterbeans
2 ears fresh corn
1 container plum/cherry tomatoes
**one big juicy lime (or 100 stingy dry little limes)
**olive oil to taste
salt and pepper
Prepare the beans by defrosting in a covered pan on low with a little water, then draining. At the same time, prepare the corn by steaming the shucked ears for a few minutes, then cutting the kernels off the cob. Halve each plum tomato. Cut the avocado into chunks. Chop the cilantro (use as much as you like). Toss the beans, corn, tomatoes, avocado, and cilantro with the lime juice and olive oil. Sprinkle with salt and pepper. You're done!
Many more summer salads to come. My favorite season is here (well, almost)!