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Friday, January 14, 2011

Butterbean Salad

This recipe was shared with me by one of my co-workers at DCI a long time ago.  She had found it in our Wiregrass Electric Cooperative Alabama Living magazine.  I had seen it too but had yet to make it.  She brought it to one of our lunches at the Clinic and I really liked it.  I had never imagined a salad made with butterbeans but can tell you it was a nice surprise.  You'll just have to try it for yourself.

                                                              Butterbean Salad 

1 bag or 2 boxes of  McKenzies petite lima beans
2 cans of white shoe peg corn, drained
1/4 cup chopped bell pepper
1 l/2 tsp. dried onion flakes
1/4 to 1/3 cup mayonnaise
salt & pepper to taste
l/4 to l/3 cup cooked bacon, crumbled, or Real Bacon Pieces

Cook beans until crisp tender, about 10 min., then drain thoroughly.  Add drained beans, corn, bell pepper, onion flakes, mayonnaise, salt, pepper, and crumbled bacon in a large salad bowl.  Mayonnaise and bacon amounts can be increased to your personal taste.  Stir ingredients until thoroughly coated.  Refrigerate salad until ready to serve.  This salad is best if made 1 to 2 hrs. before serving.

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