Name: Marinated Butter Bean Salad
Prep time: 15 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) butter beans (lima beans), rinsed and drained; 1 red bell pepper, diced; 1/2 cucumber, chopped; 1/4 red onion, finely diced; 1 cup cherry tomatoes, halved; 2 tbsp fresh parsley or dill, chopped; 3 tbsp olive oil; 2 tbsp red wine vinegar or lemon juice; 1 tsp Dijon mustard; 1 clove garlic, minced; Salt and black pepper to taste; Optional: 1/4 cup crumbled feta, 1/4 cup olives, handful of arugula

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Marinated Butter Bean Salad is a fresh, tangy, and protein-rich dish that’s as satisfying as it is simple. Creamy butter beans are tossed with crisp vegetables, herbs, and a zesty vinaigrette that soaks in all the flavors. I love how this salad comes together quickly and keeps getting better the longer it sits — perfect for meal prep or an easy side for any meal.

Why You’ll Love This Recipe

I love this salad because it’s light yet filling, super versatile, and packed with flavor. The marinated beans absorb the bright dressing beautifully, while the fresh herbs and veggies add crunch and color. It’s naturally vegan, loaded with fiber and plant-based protein, and perfect for hot days when I want something cold, easy, and nourishing. Marinated Butter Bean Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned butter beans (also known as lima beans), rinsed and drained
Red bell pepper, diced
Cucumber, chopped
Red onion, finely diced
Cherry tomatoes, halved
Fresh parsley or dill, chopped
Olive oil
Red wine vinegar or lemon juice
Dijon mustard
Garlic, minced
Salt and black pepper
Optional: crumbled feta, olives, or arugula for extra flavor

Directions

I start by making the marinade: in a small bowl, I whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, garlic, salt, and pepper.
In a large mixing bowl, I combine the butter beans, red pepper, cucumber, red onion, tomatoes, and herbs.
I pour the dressing over the salad and toss everything gently to coat.
I cover and refrigerate the salad for at least 30 minutes to let the flavors develop — though it’s even better after a few hours or overnight.
Before serving, I give it a quick stir and taste for seasoning. I sometimes add a squeeze of lemon or a drizzle of olive oil if it needs a little brightness.

Servings and timing

This recipe serves 4–6.
Prep time: 15 minutes
Chill time: 30 minutes (or more for better flavor)
Total time: 45 minutes

Variations

I sometimes swap in chickpeas or white beans if I don’t have butter beans. For a Mediterranean twist, I add kalamata olives and feta. If I want more greens, I toss in spinach or arugula right before serving. For a heartier meal, I serve it over cooked quinoa or with crusty bread.

Storage/reheating

I store this salad in an airtight container in the fridge for up to 4 days. It actually improves with time as the beans continue to marinate. I don’t reheat it — it’s best served cold or at room temperature. Marinated Butter Bean Salad

FAQs

Can I use dried butter beans?

Yes, I soak and cook them until tender before using. Canned beans are just quicker and work perfectly in this recipe.

Is this salad good for meal prep?

Absolutely. I often make it a day ahead — the flavor only gets better, and it holds up well for days in the fridge.

Can I make this salad without oil?

Yes, I’ve made a lighter version with just lemon juice, Dijon, and a splash of water. It’s still flavorful, though not as rich.

What can I serve this with?

It pairs great with grilled chicken, fish, or sandwiches. I also love serving it as part of a mezze spread with hummus, pita, and olives.

Are butter beans the same as lima beans?

Yes, they’re just different names for the same bean. I look for large, soft, white beans — canned or cooked from dry.

Conclusion

Marinated Butter Bean Salad is one of those easy, make-ahead recipes I rely on for quick lunches, potlucks, or healthy sides. It’s vibrant, refreshing, and packed with fiber and plant-based protein — everything I want in a salad. Whether I enjoy it straight from the fridge or as part of a larger spread, this dish never disappoints.