As the warmer weather charges on, you may still be looking to whip up cold recipes for hot summer nights. If you've already mastered avocado tzatziki dip and Southwest pasta salad, try turning to some pantry staples for another refreshing meal. Among an assortment of canned foods, you may find butter beans, a smooth and creamy legume eaten all across the world.
With a mild taste that absorbs other flavors with ease, butter beans can be used in everything from chili to vegan jambalaya. For a Southern spin on the beans, add in buttermilk for a cool, refreshing salad. Thicker than whole milk and with a sour taste, buttermilk is often used in salad dressings like ranch to make them creamy and tangy.
Together, butter beans and buttermilk make a rich, refreshing combination that's perfect for salad. You can add lettuce, arugula, and chopped cucumber, along with lemon for a bright, zesty taste.
Read more: 21 Plant-Based Chefs You Need To Know
How To Make Butter Beans And Buttermilk Salad
When using canned butter beans, pour the beans into a colander and drain the liquid. Rinse the beans and pat them dry with a paper towel or a clean kitchen towel. If you prefer to start with dried beans, soak them overnight and cook them for around an hour. In a bowl, add buttermilk and olive oil as well as salt, pepper, and lemon juice, then mix everything together.
Next, create a salad mix to add crunch and texture to the butter beans. Watercress, iceberg lettuce, and pea shoots all pair well with the soft texture of the beans. You can also add chopped cucumber and tomatoes for a hydrating touch. Add the beans, salad leaves, and extras into the dressing and gently massage to combine everything together.
After refrigerating for two hours, you will be ready to enjoy a creamy, tart salad that's perfect for hot summer nights. Eat it alone or with a side of cornbread and barbecue.
Read the original article on Tasting Table.