Lemon Garlic Butter Bean Salad

Big creamy butter beans marinated in a lemon vinaigrette that’s simple to prepare, creating a quick no fuss side dish in minutes. This can also be served as an impromptu appetizer or light lunch mixed with assorted greens. This is so delicious, you’ll make it again and again.

This salad is good on it’s own, added to a salad, or makes an interesting topping for some crostini or toasted pita. It’s so simple to make, you don’t need pictures guiding you through it. You just mix it together and it’s done. The longer this marinates, the better. It’s one of those expensive items you’d probably spot in a fancy supermarket, but you can make it yourself at a fraction of the cost.

I always have a variety of canned beans in my pantry to throw into my soups, salads or chili. I love the large size of the butter beans, as they’re perfect for this butter bean salad. They’re thick, creamy and good on their own, but they’re taken to another level when tossed in a delicious lemon vinaigrette.

Tools you’ll need to make this butter bean salad:

Cutting board

Knife

Bowl

You only need a few tablespoons of chopped parsley. What to do with the rest? Try making my parsley hummus, chimichurri, or a green smoothie. Make my lemon herb vinaigrette and use it to marinate chicken or add it to pearl couscous for an incredible side. You can also freeze parsley. I remove the thick stems and freeze the rest and it lasts all year. It’s also easier to chop when frozen.

Try some of my other salads:

• Spinach watermelon feta salad with lime vinaigrette
• Sweet and tangy cucumber salad
• Mexican street corn salad
• Sonoma chicken salad
• Peruvian oil and vinegar potato salad
• Macaroni salad
• Spinach and cheese pasta salad
• Quinoa salad with orange vinaigrette

Life is too short for mediocre food.

Lemon Garlic Butter Bean Salad

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Big creamy butter beans marinated in a lemon vinaigrette that’s simple to prepare, creating a quick no fuss side dish in minutes. This can also be served as an impromptu appetizer or light lunch mixed with assorted greens. This is so delicious, you’ll make it again and again.

Course: Appetizer, Salad, Side

Keyword: Beans, Butter Beans, Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Author: Natalie

Ingredients

• 1 (15 ounce) can butter beans drained

Marinade:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Dijon mustard
• Kosher salt
• Pepper

Instructions

• In a bowl, whisk together the marinade ingredients. Taste and adjust for salt and pepper. Add the butter beans and mix to combine. You can serve it right away, but the longer you let it marinate, the more flavorful it becomes.

Notes

You only need a few tablespoons of fresh parsley for this dish. Dried will not do. But a bunch, use what you need, and freeze the rest. Just remove the thick stems, place in a zip top bag, and roll up starting from the bottom to remove all the air. Seal, label, and it’s there when you need it.

Did you make this recipe? I would love to see how it turns out. Tag me on Instagram @thegeneticchef or tag #thegeneticchef and tell me all about it!

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