Chilled Lump Crab & Quick-Marinated Butter Bean Picnic Salad by Marcus Stone
When July hits the South, the heat tells you exactly what to eat. Growing up, my grandmother always packed a butter bean and sweet corn salad for our summer pic
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Ingredients
- 1 lb fresh lump blue crab meat
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp finely chopped chives
- 5 tbsp extra-virgin olive oil
- 1 1/2 cups fresh butter beans
- 1 cup fresh sweet corn kernels
- 3 tbsp apple cider vinegar
- 1 tsp fish sauce
- 1 tbsp sorghum syrup
- 1 tsp Dijon mustard
- 1 shallot
- 1 English cucumber
- 4 radishes
- 2 tbsp fresh tarragon leaves
- 1 pinch flaky sea salt
- 1 tbsp salt
- 1 bowl ice water
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