A big story here in the South this week is the record high summer temperatures—as is the case with many parts of the country—and finding some way, any way, to beat the heat is a high priority.
Last night, all I wanted for dinner was something cool and salad-ish, and I already had some fresh butterbeans that I’d picked up at the market. My good friend Diane is a great cook, and one fine summer day she served me a brilliant and inspired dish called Butterbean Salad at her house, which has been my favorite way to eat butterbeans ever since. This salad made from cooked fresh butterbeans, sweet jarred roasted red peppers, red onion, fresh basil leaves and feta cheese—all tossed with a simple vinaigrette—is just plain wonderful. Cool and summery, it goes with just about anything from burgers to veggies, or even an all-salad meal. Continue reading