Monday, September 23, 2013

Butter Bean Salad

As the weather cools, my tastes get gradually heartier and heartier.  This bean salad is a perfect transition to the fall--it's filling and still easy for those days when the weather decides it wants to be hot (like in the 80s).  Plus, it uses up the last of the fresh produce from the garden.

{Butter Bean Salad}

{Chopping and mixing all the vegetables and beans for the salad}

{Mixing dressing}

{Mix the dressing and the bean salad together}

{Yummy addition to a grilled steak and flavored corn}

One year ago:  Berry Ricotta Ice Cream

Butter Bean Salad
from Taste of Home

Makes 8 servings

1 can lima beans, drained and rinsed
1 can butter beans, drained and rinsed
2 large peppers (your color choice), diced
1/2 onion, chopped
4 cloves garlic, minced
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons cider vinegar
2 teaspoons ground cumin
1/4 teaspoon black pepper
  1. In a large bowl, combine beans, peppers, onions and garlic until combined.
  2. In a small bowl, mix remaining ingredients until combined.
  3. Add dressing to bean mixture and stir to coat.
  4. For best flavor, refrigerate overnight but can be served immediately.
What kind of foods do you use to transition from summer to fall?  Have you already had some pumpkin-something?  I've been holding off, but I think next week might be time for making some pumpkin frozen yogurt!

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