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Butter Bean Salad

Name: Shrimp, Mexican Chorizo & Pineapple Tacos with Tequila & Lime
Ingredients: 2 tbsp. olive oil ¾ lb. fresh (Mexican) chorizo, bulk or cut from casings ¾ lb. medium shrimp—deveined, tails off and split horizontally along vein line Salt and pepper ¼ fresh pineapple—peeled, cored and cut into small cubes 1 bunch spring onions or scallions, sliced on an angle 2 jalapeños, thinly sliced ⅓ cup (a handful) cilantro or parsley, chopped 2 cloves garlic, chopped 2 shots (3 oz.) silver tequila 2 limes—1 juiced (about 2 tbsp.), 1 cut into wedges 12–16 6-inch corn tortillas Shredded white or red cabbage Hot sauce, preferably Green Tabasco or Frank’s RedHot

This easy, fresh tasting dish is great for picnics, cookouts and camping! Butter beans, as they’re typically called in the South, are said by some to be the same as lima beans, but in my experience butter beans are smaller and tastier than large lima beans, though baby lima beans come close. You can get creative with bean salad and serve it in lettuce, cabbage or raddichio cups. –RR

Ingredients

2 cans butter beans, rinsed and drained (15 ounces each)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin (1/3 palmful)
2 tablespoons extra virgin olive oil (EVOO)
1 large lemon, juiced
Coarse salt and freshly ground black pepper

Preparation

Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing. Serve and enjoy!

Butter Bean Salad

Ingredients

Preparation

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