Friday, August 31, 2012
Most of you have probably never heard of a Butterbean Salad and I had not either until I saw the recipe in Wiregrass Electric Cooperative Alabama Living Magazine about ten years ago. One of my former co-workers brought Butterbean Salad to one of our Clinic lunches and I liked it alot. Of course, I love butterbeans! I am going to go to Larry's BBQ and buy a smoked chicken breast to go along with a serving of Butterbean Salad that I plan to take for my lunch. Can hardly wait until lunchtime!
1 bag or 2 boxes of McKenzie petite lima beans (I use fresh, frozen butterbeans from my freezer)
2 cans of white shoe peg corn, drained
1/4 cup chopped bell pepper
1 1/2 tsp. dried onion flakes
1/4 to 1/3 cup mayonnaise
salt & pepper, to taste
1/4 to 1/3 cup cooked, crumbled bacon
Cook beans until crisp tender, then drain thoroughly. Add drained beans, corn, bell pepper, onion flakes, mayonnaise, salt, pepper, and 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 hours before serving.