I had neglected to do my shopping, so the other morning, I didn’t have any greens for my usual steamed greens lunch. But, I did have some butter beans from the night before. In a hurry, I chopped up some veggies that needed to get used up, half a meatless sausage, and threw in some random spices. At work, the office was feeling chilly so I decided to heat this mess up in the microwave. I added my pre-mixed oil, ginger, and soy sauce dressing before taking a bite. My my my. The creamy avocado and the smooth butter beans were perfect together; lightly cooked celery and onions added just the right amount of crunch; and the slight heat of chilli and paprika gave this dish a nice kick. It was so good that I just had to make it again for YOU!
This warm butter bean salad is great on cool fall or winter days.
Warm Avocado Butter Bean Salad Recipe
Ingredients
1 cup of well rinsed and drained butter beans (you can use any kind of tender, cooked, white beans)
1 stalk of celery, diced
1 carrot, diced
1 small tomato, diced
1/4 cup of sliced white onion
1/4 avocado, cubed
1 tsp onion powder
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp poultry seasoning (mine had rosemary, thyme, sage, onion powder, garlic powder, and basil–and no poultry! haha)
1/2 tsp salt
Optional topping: 1 tsp Sesame Ginger Soy Dressing (recipe below)
Directions
Dump all the ingredients together. Add the Ginger Soy Dressing if you want. Heat it up in the microwave about 2-3 minutes. Toss. Eat. Die and go to Heaven.
This makes one big serving.
Sesame Ginger Soy Dressing Recipe
Ingredients
1 tablespoon roasted sesame oil
2 tablespoons soy sauce
1 teaspoon of ginger, crushed
Optional: 1 clove garlic, crushed
Directions
Mix ingredients together in a bottle or jar. Taste and adjust oil/soy sauce ratio to your taste. Be aware that the garlic and ginger flavour will get stronger as the mixture sits. The oil will separate from the soy sauce so shake/mix before using. Store in the fridge. I’m not sure how long it can last in there. I’ve never had a batch sit for more than two weeks.
For a soy-free version of this sauce, use coconut aminos or other soy sauce alternative.
