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.