Italian Butter Bean Salad

I use butter beans in this recipe but other beans (black beans, navy beans etc.) work well also.  This is a good and delicious way to use leftover beans from the baked bean recipe published in April.

5-6 cups baked butter beans
¼ cup vinaigrette (see below)
Juice of 1 lemon
3 green onions, chopped
2 carrots, grated
~ 1/2 teaspoon salt and ~1/4 teaspoon black pepper to taste.

Combine the above ingredients and taste for seasoning.

Serves 6 to 8 as side

Vinaigrette: (from my blog under Sauces, March 30, 2011)

1 shallot, finely diced (optional)
1 Tablespoon Dijon mustard
3 Tablespoons white wine vinegar
½ cup olive oil or combination salad and olive oil
Salt and pepper to taste

Combine shallots, mustard and vinegar. Whisk in oil slowly, especially at first.

This makes approximately ¾ cup of vinaigrette and can easily be double.

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