Butter Bean Salad
A creamy, herb-packed Butter Bean Salad recipe that’s easy to make and full of flavor. This simple side salad is perfect for meal prep, family dinners, or light lunches.
Ingredients
For the Salad:
- 2 cans butter beans 15-ounce (850 g), drained and rinsed
- 1 bell pepper 150 g, diced
- ½ cup cherry tomatoes 75 g, halved
- ¼ small red onion 30 g, finely chopped
- 3 tablespoons fresh parsley 10 g, chopped
- 1 tablespoon fresh mint 3 g, chopped
For the Dressing:
- ¼ cup extra virgin olive oil 60 ml
- 4 tablespoons apple cider vinegar 60 ml
- 4 garlic cloves minced
- 4 tablespoons fresh parsley 10 g, chopped
- 1 tablespoon honey 15 ml, or 20 g
- 2 teaspoons Dijon mustard 10 g
- 1 teaspoon sea salt 6 g
- ¼ teaspoon black pepper 1 g
- ¼ teaspoon red pepper flakes 1 g, optional
Instructions
- In a large bowl, combine butter beans (2 cans, 15 ounces each), bell pepper (1 cup), cherry tomatoes (½ cup), red onion (2 tablespoons), parsley (2 tablespoons), and mint (1 teaspoon). Toss gently.2 cans butter beans, 1 bell pepper, ½ cup cherry tomatoes, ¼ small red onion, 3 tablespoons fresh parsley, 1 tablespoon fresh mint
- In a small bowl or jar, whisk together olive oil (¼ cup), apple cider vinegar (¼ cup), garlic, parsley (2 tablespoons), honey (1 tablespoon), Dijon mustard (2 teaspoons), salt (1 teaspoon), black pepper (¼ teaspoon), and red pepper flakes (¼ teaspoon, optional).¼ cup extra virgin olive oil, 4 tablespoons apple cider vinegar, 4 garlic cloves, 4 tablespoons fresh parsley, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 teaspoon sea salt, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes
- Pour the dressing over the salad and toss to coat. Let the salad sit for at least 10 minutes. Serve chilled or at room temperature.
Nutrition
Calories: 204kcalCarbohydrates: 24gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 415mgPotassium: 552mgFiber: 7gSugar: 7gVitamin A: 1137IUVitamin C: 36mgCalcium: 33mgIron: 3mg
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