This Butter Bean Salad is simple to make and packed with flavor! Beans, cucumbers, and tomatoes are tossed in a garlic and herb vinaigrette for the perfect easy lunch recipe that is ready in 10 minutes.
I always keep a variety of canned beans in my pantry for quick and easy meals. You can make so many different meals with them, from Vegetarian Three Bean Chili to White Bean Salad, and even Buffalo Chickpea Wraps!
And today, I am using butter beans to make a delicious herby Butter Bean Salad! This salad is easy to make and is ready in 10 minutes. It is packed full of Mediterranean flavors like parsley, garlic, and olive oil. And it's a delicious, easy lunch recipe or a great side dish for a cookout. So let's make it!
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Why You'll Love This Recipe
- This recipe uses simple, easy-to-find ingredients.
- And it is ready in just 10 minutes!
- This Butter Bean Salad is vegan and gluten-free, so anyone can enjoy it.
- It is packed with fresh flavors like parsley, cucumber, and tomato.
- And most importantly, it is absolutely delicious!
Ingredients
Butter Beans: Sometimes butter beans are hard for me to find in the grocery store so I'll order them online. I love to keepo them on hand for making Butter Bean Hummus or Vegan Tuscan Butter Beans!
Italian Parsley: Parsley is the key to this salad! It is fresh and vibrant gives the vinaigrette so much flavor. I do not recommend curly parsly for this recipe.
Extra Virgin Olive Oil: Use your favorite! I've been loving Graza lately.
Persian Cucumber: Persian cucumbers are smaller and have less water in them which means they have more flavor! You can use ⅓ of an English cucumber if you prefer, but I recommed halving it lengthwise before slicing.
Spicy Red Pepper: A little bit of red chili adds a little heat to this Butter Bean Salad. I used a long hot pepper, but you can also use a fresno chile. Or if you don't like spice, leave the chile out completely.
Instructions
Step 1. In a large bowl, combine finely chopped parsley, extra virgin olive oil, red wine vinegar, minced hot red pepper, and grated garlic.
Season with salt and black pepper and stir.
Step 2. Add drained and rinsed butter beans, sliced cucumber and halved cherry tomatoes.
Toss the salad together gently with a spoon and serve!
Recipe FAQs
Store the salad in an airtight container in the refrigerator for up to 3 days.
They are the same plant, but a different level of maturity. Lima beans are the young, green version and butter beans are beige and more mature.
No! But I if you cant find butter beans, cannellini beans are a great substitute.
Expert Recipe Tips
Butter beans are delicate, so toss the salad together gently with a spoon so they don't break apart too much.
If your galic clove is large, only use half of it! It is easy to over power all of the other flavors in this salad with the garlic.
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📖 Recipe
Butter Bean Salad
Equipment
- 1 Large Bowl
- 1 Chefs Knife
- 1 Butting Board
Ingredients
For the Herb Vinaigrette
- ⅓ Cup Finely Chopped Italian Parsley See Note!
- ¼ Cup Extra Virgin Olive Oil
- 2 tablespoon Red Wine Vinegar
- 1 tablespoon Minced Spicy Red Pepper Like a Fresno Chile
- 1 Small Clove of Garlic, grated See note!
- ½ teaspoon Kosher Salt Use less if your beans are salted!
- Black Pepper to Taste
For the Salad
- 15 oz Can of Butter Beans, drained and rinsed
- 1 Medium Persian Cucumber, thinly sliced See note
- ½ Cup Cherry Tomatoes, halved
Instructions
- In a large bowl, make the vinaigrette by combining finely chopped parsley, extra virgin olive oil, red wine vinegar, spicy red pepper, grated garlic, salt and pepper. Stir to combine.⅓ Cup Finely Chopped Italian Parsley, ¼ Cup Extra Virgin Olive Oil, 2 tablespoon Red Wine Vinegar, 1 tablespoon Minced Spicy Red Pepper, 1 Small Clove of Garlic, grated, ½ teaspoon Kosher Salt, Black Pepper to Taste
- Into the bowl with the vinaigrette, add butter beans, sliced cucumber and halved cherry tomatoes, then gently toss the salad together and serve!15 oz Can of Butter Beans, drained and rinsed, 1 Medium Persian Cucumber, thinly sliced, ½ Cup Cherry Tomatoes, halved
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