Butter Bean and Broccolini Salad
- 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!
.. 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!