Butter Bean Salad
This Butter Bean Salad is loaded with beans, and fresh vegetables, and coated in an oil and vinegar dressing that adds a delicious tangy flavor to this simple salad.
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I love salads like this one for summer. Not only is it light and refreshing. But, it’s also great when made ahead of time so you don’t have to spend all day cooking.
If you are looking for another simple salad recipe to make for your next cookout check out this Crunchy Asian Ramen Noodle Salad.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- butter beans – I used canned butter beans. You can use homemade cooked beans also.
- large cucumber – I like to use a garden-fresh cucumber, but an English cucumber can also be used.
- red bell pepper – Any color bell pepper can be used. However, I think red will look best.
- red onion – A sweet onion can also used in this salad for raw eating.
- fresh parsley
- olive oil – Any high-quality oil will work. I used extra virgin oil.
- red wine vinegar – Balsamic vinegar will also work.
- Salt and black pepper
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add the drained and rinsed beans and vegetables to a large mixing bowl.
Then in a small bowl or mason jar mix the dressing ingredients.
Pour the dressing over the top of the salad and toss to coat.
Cover and chill in the fridge for at least 30 minutes before serving.
Storage
Store the butter bean salad in an airtight container in the fridge for up to three days.
Wendy’s Test Kitchen Tips
- I like to use a food chopper for easy cutting and to get even-sized pieces of the cucumber, onions, and pepper.
- Cover your bowl while it’s chilling to keep it fresh.
- Keep this salad cool until you are ready to serve it.
FAQs
No, butter beans are the same thing. However, the term butter bean usually applies to large dried white lima beans. And, lima beans are usually small and bright green.
No, great northern beans are large white beans, however they are not the same as butter beans.
More Salad Recipes
Looking for other salad recipes like this? Try these:
Butter Bean Salad
Equipment
- Large bowl
- small bowl
Ingredients
- 30 ounces butter beans canned, drained and rinsed
- 1 large cucumber diced
- 1 red bell pepper diced
- ½ red onion finely chopped
- ¼ cup chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the butter beans, diced cucumber, diced bell pepper, chopped red onion, and fresh parsley.
- In a small bowl, whisk together the extra virgin olive oil and red wine vinegar to create the dressing. Season with salt and pepper to taste.
- Pour the dressing over the bean and vegetable mixture, gently tossing until everything is evenly coated.
- Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy as a refreshing side dish or a light meal on its own.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
