Rating: 3.21 stars
24 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2

This Southern side dish may be served with our Baked Country Ham.

Martha Stewart Living, December/January 1999

Gallery

Recipe Summary

Servings:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.

    Advertisement
  • Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.

  • In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.

Cook's Notes

Butter beans, or small lima beans, are fresh in the summer. You can freeze them to use allwinter, but frozen small limas may be used as well. Fresh butter beans will cook for 25 to 30minutes -- much longer than frozen lima beans.

Advertisement

Reviews (1)

24 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
04/25/2011
Very nice salad. I couldn't find fresh or frozen butter beans so had to use canned lima beans, but it was fine. Also couldn't find fresh tarragon, so used dried. Again, it worked out well. Made it first thing in the morning and left it covered on the counter all day so that the flavours could set and to keep it at room temperature. It was perfect with the ham & scalloped potatoes on the Easter menu! Will make all three dishes again next year - nothing more, nothing less. It was a perfect meal!