Butter Bean Salad
This Butter Bean Salad is full of beans, crunchy fresh vegetables, and a tangy oil and vinegar dressing. It's a great summer side dish.
Servings: 4 Servings
Calories: 331kcal
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
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 331kcal | Carbohydrates: 49g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 10mg | Potassium: 1257mg | Fiber: 16g | Sugar: 9g | Vitamin A: 1507IU | Vitamin C: 55mg | Calcium: 54mg | Iron: 6mg