Summer Butter Bean Salad with Hot Sauce Vinaigrette
Butter beans—known as lima beans in the South for their creamy, buttery texture—star in this bright summer salad, inspired by succotash, a classic Soul Food dish of butter beans, corn, and tomatoes. Here, the traditional combo gets a refresh with crisp veggies, fresh herbs, and a spicy, tangy vinaigrette. Customize it with whatever’s in your garden or at the farmers’ market—zucchini, bell peppers, or snap peas all make great additions to make the recipe your own.
Level: Easy | Total Time: 15 minutes | Active Time: 15 minutes | Yield: 6 to 8 servings
Ingredients
Hot Sauce Vinaigrette
Hot sauce (to taste)
Vinegar (amount not specified)
Honey (amount not specified)
Mustard (amount not specified)
Garlic (amount not specified)
Oil (amount not specified)
Salt and pepper (to taste)
Salad
Butter beans (amount not specified)
Corn kernels (amount not specified)
Cucumber (amount not specified, diced)
Red onion (amount not specified, diced)
Tomatoes (amount not specified, diced)
Fresh basil (amount not specified, chopped)
Directions
Hot Sauce Vinaigrette
Add hot sauce, vinegar, honey, mustard, garlic, oil, and salt and pepper to taste to a lidded jar. Seal tightly and shake vigorously until well combined. Set aside.
Salad
In a large bowl, mix together butter beans, corn kernels, cucumber, red onion, tomatoes, and basil until evenly distributed. Drizzle in 1/2 cup of the vinaigrette and gently toss to coat. Add more vinaigrette if desired for extra flavor. Adjust seasoning with additional salt and pepper to taste.
