I have a feeling none of you would wanna come over for this butter beans recipe if you knew how much fun I had making it.
I was dancing around my kitchen to 80’s music. Dancing around like that babysitter in Honey I Shrunk The Kids….and I had the bright idea to toast some sesame seeds for a batch of holiday cookies I was about to bake.
But as soon as I took the seeds out of the oven- the fragrant toasted sesame dots had me beyond excited and all I could think about was what else I could make with them.
Since my tummy was rumbling and I didn’t want to wait for my cookies to bake, I tossed together this quick n’ easy salad and dumped in a heck of a lotta toasted sesame seeds.
When I say, the more seeds, the better….I’m SO serious.
The more, the better, people.
I think I tossed in 4 Tbsp. and just chomped away- it’s like a homemade tahini in your mouth without a food processor.
Yes, I’m classy like that.
Told ya, you wouldn’t wanna come over and see me making this in action.
You’ll love it.
Try to buy everything organic. Here’s why: The Benefits of Eating Organic.
- 1 Tbsp. sesame seeds
- 1 15 oz. can butter beans, drained and rinsed
- 1 cup frozen corn
- 1 cup frozen peas
- 2 cups loosely packed baby spinach
- 2 Tbsp. olive oil
- 1 tsp. freshly squeezed lemon juice
- sea salt and pepper to taste
Toast sesame seeds in a large skillet over medium heat until golden brown. Set aside.
Steam peas and corn in a steamer basket on the stove top over medium heat until tender, about 4-5 minutes. Remove from heat.
In a large bowl, toss beans, corn, peas and spinach with olive oil. sea salt and pepper. Drizzle with lemon juice; toss again.
Transfer to a serving bowl; garnish with sesame seeds and serve.