summer potluck butter bean salad

Summer potluck butter bean salad.

Potlucks are fun. I fret about what I make, and I worry about how they will be received, but I also love thinking about potluck ideas - I get excited about all the possibilities and what I can bring to the table. Not to mention how awesome it is to try all the potluck dishes that everyone else is sharing with the crowd. Ultimately, a potluck is a pretty cool food adventure.

But in addition to potlucks, I want to talk about something else. I have only recently realised that butter beans are actually rather tasty, with their mild flavour and soft, creamy texture. To think all this time I've been ignoring them in the supermarket aisles.

Driven by an impending summer potluck date with friends, and fueled by a desire to make up for lost butter bean time, here's a corn and butter bean salad I created for the occasion. It's supremely wholesome, it's light and refreshing, and it travels well in a container to take to a potluck, or even a picnic if you're feeling outdoorsy. It's also gluten-free and vegan-friendly. Best of all, it's easy to make. No complicated tricks, no cooking required: just a bit of chopping and then tossing it all together, and you've got yourself a sunny salad with a friendly outlook - bright and colourful with an abundance of healthy, delicious ingredients.

summer potluck butter bean salad

2 cans butter beans (cans of approximately 400g / 14oz each)
1 can corn kernels (can of approximately 420g / 15oz) or 1.5 cups fresh corn kernels
20 cherry tomatoes, halved
1 capsicum / bell pepper, sliced (any colour - I used red)
1 chilli, sliced thinly (any colour - I used green)
2 celery stalks, sliced
2 tablespoons lime juice or lemon juice
1 tablespoon olive oil
1 tablespoon chopped rosemary
2 cloves garlic, minced
salt and cracked black pepper, to taste

Drain the cans of butter beans and corn kernels, but reserve 2 tablespoons of liquid from one of the butter bean cans to form part of the salad dressing.
Mix the butter beans, corn kernels, and reserved liquid in a large bowl or container. Add all other ingredients and toss everything together thoroughly.
You may serve the salad immediately, or allow the flavours mingle for a while before eating. It keeps well, so you can make it in advance and store it in the fridge overnight for consumption on the following day.

Assorted vegetables, butter beans, and corn salad for summer picnics and potlucks.