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About the Dish

  • Butter Beans

    Butter Beans

  • Yellow Onion

    Yellow Onion

  • Celery

    Celery

  • Grape Tomatoes

    Grape Tomatoes

  • Cucumber

    Cucumber

  • Green Onion

    Green Onion

  • Mint

    Mint

  • Red Wine Vinegar

    Red Wine Vinegar

  • Arugula

    Arugula

  • Crusty Bread

    Crusty Bread

METHOD

1
 Heat oven to 350° F.   In medium saucepan set over high heat, combine butter beans, 1/4 teaspoon kosher salt and about 3 cups water. Break celery into 2 or 3 chunks, and add to pot.
2
  While the beans are coming to a boil, prepare your mise en place: Halve onion; add half to bean pot (save remaining half for another use). Chop tomato, reserving the juice. Cut cucumber into 1/2-inch dice. Thinly slice green onion crosswise. Pick and chop mint leaves.
3
  When water is boiling, reduce heat to a simmer, cover, and cook until beans are tender, about 20 minutes. Drain in colander. Remove and discard onion and celery pieces.
4
  In a large mixing bowl combine butter beans, tomato and juice, cucumber, green onion and mint. Stir in 2 tablespoons olive oil, vinegar and 1/4 teaspoon kosher salt. Toss well. Let salad sit 10 minutes before serving; while you wait, toast bread in oven.
5
  Add arugula to salad, and toss to combine. Divide salad between 2 plates, and season to taste with salt and pepper. Serve with toast, and enjoy!