My butterbean salad recipe, which was featured at the most recent Scenic City Supper Club at Lula Lake, I came up with because I love butterbeans and my wife, Christin, loves goat cheese.
Butterbeans are always done the same way. Every time. No questions.
This recipe provides an option to scratch the “tater salad” and bring in a new star.
The base recipe I’ve provided is delicious, but it’s SO much better with extra dressing, more goat cheese, tons of chopped bacon and then topped with a bucket of fried okra “croutons.”
I hope you enjoy my butterbean salad as much as we do.
- 3 lbs blanched butterbeans
- 4 ears sweet corn
- 1 cup mayo
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 log goat cheese
- 3 garlic cloves
- 1 lemon and zest
- 10 basil leaves
- Pinch of salt and pepper
Add all the ingredients, except the beans and corn, to a blender and purée until smooth. Pour the dressing over the butterbeans and corn. Fold the dressing into the beans and corn, then chill.
David Bancroft is the chef/owner of Acre Restaurant in Auburn, Alabama. David is a self-taught chef, farmer and forager who showcases the sustainable ingredients provided by local farmers and fishermen in Alabama. His commitment to the Alabama farming community has earned him recognition in Travel + Leisure, Garden & Gun, Southern Living, Taste of the South, ESPN, USA Today, CNN.com and more. David was named 2014 Chef of the Year and 2016 Restaurateur of the Year by the Alabama Restaurant Hospitality Alliance, and he also received his first nomination from the James Beard Foundation for Best Chef: South in 2016.