Butterbean and Radish Salad

Served at the Kentucky Derby by Churchill Downs Executive Chef David Danielson

  • 1 pound Butterbeans shelled fresh or frozen butterbeans (lima beans)
  • 1/2 pound Radish sliced thin
  • 3 tbsp Lemon oil
  • 2 tsp Cumin
  • 1 tsp fresh lemon juice
  • 3 tbsp Cilantro rough chopped
  • 2 tbsp flat leaf parsley rough chopped

Blanch beans in a pot of boiling water for 2-3 minutes.  Rinse under cold water until cool.  In a large mixing bowl mix beans and radishes, add oil, lemon juice and cumin.  Combine until well mixed, add parsley and cilantro, season with salt and pepper.

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