Butter Bean and Broccolini Salad
Recipe:
- Kosher salt and freshly ground black pepper
- 1 lb. Broccolini, cooked and trimmed
- 3 tbsp. olive oil
- 1 tsp. lemon zest
- 2 tablespoons juice
- 2 tbsp. capers, drained and chopped
- 2 tbsp. honey mustard
- 1/2 red pepper flakes
- 1 (15.5-ounce) can small white beans, rinsed
In a steel bowl, mix the bean and vegetable ingredients. Let ingredients rest. In a glass bowl, mix the lemon, pepper flakes, juice, mustard. Pour on top of beans, capers, broccolini and stir in thoroughly. Season with salt and pepper. Cool and serve. Freezes great!
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.. looks good. I’m going to try this with Rancho Gordo Royal Corona Beans .. about 2x the size of butter beans … yum!
I cannot wait to see what mastery you bring to it!