BUTTER BEAN SALAD
with celery, onion, prunes and pine nuts in a white Balsamic vinaigrette with fresh ginger!
Makes 3 cups
15 oz. can butter beans, drained and rinsed well
1 c. thinly sliced celery
1 sm. yellow onion, peeled, cut in half from tip to tip, then crosswise into thin half rings
4 dried plums (prunes), thinly sliced, then cut crosswise into 3rds
2 T. pine nuts
2 T. fresh peeled ginger; cut off a 1&1/2 inch long chunk; peel, then cut from end to end into very thin slabs; stack slabs and cut lengthwise into very thin sticks
1/2 c. white Balsamic vinegar
1/2 c. powdered sugar
1/4 c. extra virgin olive oil
1/2 t. salt
freshly ground black pepper
Prepare first 6 ingredients and set aside in bowl.
In another bowl, combine remaining ingredients. Stir with wire whisk till thickened. Add first 6 ingredients, to the dressing, then toss to coat well. Pat with spoon to submerge the beans under the dressing, then cover and refrigerate till ready to use.
Notes: The rich buttery flavor from the extra virgin olive oil and white Balsamic vinegar combine beautifully to bring out the best in these butter beans. We served this for Thanksgiving and throughout the evening couldn’t stop going back to the kitchen to taste till it was gone.