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Marinated Butter Bean Salad

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A light, tangy, and protein-rich salad made with creamy butter beans, fresh vegetables, herbs, and a zesty vinaigrette. Perfect as a make-ahead side or a nourishing lunch.

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

Instructions

  1. In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper.
  2. In a large bowl, combine butter beans, red pepper, cucumber, onion, tomatoes, and herbs.
  3. Pour the dressing over the salad and toss gently to coat.
  4. Cover and refrigerate for at least 30 minutes to let flavors meld (longer is even better).
  5. Stir before serving and adjust seasoning if needed. Add optional toppings if desired.

Notes

  • Swap in chickpeas or white beans if needed.
  • Add feta and olives for a Mediterranean flair.
  • Toss in greens like arugula or spinach right before serving.
  • Serve over quinoa or with crusty bread for a heartier dish.
  • Best served cold or at room temperature; not meant to be reheated.

Nutrition

Find it online: https://recipesbyliza.com/marinated-butter-bean-salad/