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, which are 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 NEEDED TO MAKE LEMON GARLIC BUTTER BEAN SALAD
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.
Life is too short for mediocre food.
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LEMON GARLIC BUTTER BEAN SALAD
PRINT RECIPE PIN RECIPE SAVE RECIPEIngredients
- 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
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
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Kate
Hello! I have made this many times now.
It’s a wonderful recipe and now I make sure I always have butter beans in the cupboard so I can make it whenever I want to.
Many thanks!
Natalie
You are very welcome! This is my go-to when I need a quick side and everyone loves it. I'm glad you did too. xo
Terese
Simply delicious! The flavours pop and it's so refreshingly tasty. Thank you!
Natalie
Happy you enjoyed it!! 🙂
Liz Rafferty
I have made it many times, I love it!! About to make it again
Natalie
That's great! Thank you for commenting. 🙂
Diane
Hi, could I use basil pesto instead of the parsley ?
Natalie
Yes, but it would be a completely different flavor. I'm sure it will taste terrific. Make it and try it then try it the way it's written. I get so many compliments on this. 🙂
G Goodall
i made this today as i love butter beans but i am a novice with recipes.
i cooked the butter beans in their juices for 5 mins or so to get them nice and warm
it was so good i almost licked the bowl clean
so fresh and summery a really really good recipe
always been timid with mustards but this had changed my mind completely
this will become a staple in my lunch and dinner rotation ideas.
thank you for changing my repertoire of cooking for life!!
Natalie
This makes me so happy. What a compliment! Thank you so very much for commenting. You may want to check out the Peruvian chickpea salad and the sweet pepper and avocado salad as well. -Natalie x
Beth
Made for lunch today. Excellent Salad. Will definitely make again. Thank you for the recipe!
Natalie
Great! You're very welcome!
Pamela
I'm making this for a second time. It was very delicious and so easy to make, plus I began freezing parsley. New kitchen trick! It's veggie night at our house, so we'll have it with rice cooked in mushroom stock and a green vegetable. A great recipe.