Saw this in the paper and thought many could enjoy this.- Of course adapting
for personal requirements. I am always after new bean type of recipes . To
me this seems healthy and tasty.

Joan


Warm Butter Bean Salad With Basil-Sherry Vinaigrette
Makes 4 servings

For the vinaigrette
3 tablespoons extra-virgin olive oil
3 tablespoons dry sherry
1 tablespoon fresh lemon juice
2 tablespoons minced shallot
2 tablespoons minced fresh basil
Salt and pepper to taste

For the salad
12 romaine lettuce leaves, coarsely shredded
8 arugula leaves
1 tablespoon olive oil
1 cup coarsely shredded carrot
1 red bell pepper, cut into 2-inch by ¼-inch strips
2 scallions, coarsely chopped
¼ cup finely chopped celery
2 cloves garlic, minced
One 15-ounce can butter beans, drained and rinsed
Salt and freshly ground pepper to taste
Freshly ground pepper and crumbled feta cheese for garnish

Whisk together the vinaigrette ingredients in a small bowl. Set aside.


Spread a layer of lettuce on 4 large salad plates. Arrange the arugula
leaves atop the lettuce, radiating from the center, sunburst fashion.


Heat the oil in a medium nonstick skillet over medium heat. Add the carrot,
bell pepper, scallions, celery, and garlic; cook, stirring occasionally,
until the bell pepper is crisp-tender, about 5 minutes. Add the beans and
vinaigrette; gently stir until warm, about 4 minutes. Season to taste.


Spoon the bean mixture over the arugula. Garnish and serve warm.