Butterbean and Radish Salad

Photo by Jennifer Hitchcock

Food Culture of the South

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Serves 6

    For the dressing:
  • Zest and juice of 1 lemon
  • 2 tablespoons white balsamic vinegar
  • ⅓ cup olive oil
  • For the salad:
  • 12 ounces shelled butterbeans (fresh or frozen)
  • 1 bunch radishes, very thinly sliced
  • ½ cup chopped dill fronds
  • ½ cup tarragon leaves
  • ½ cup torn mint leaves
  1. Make the dressing: Combine ingredients in a lidded jar and shake vigorously.
  2. Make the salad: Prepare an ice bath. Blanch butterbeans in salted boiling water for 2 minutes, then shock in ice bath. Drain and cool butterbeans. In a medium bowl, toss butterbeans, radishes, and herbs with dressing.
  • Recipe by Lauren Utvich

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