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RECIPEPRINTPIN
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:
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.
Have you seen these?
- SIMPLE SILKY SMOOTH CAULIFLOWER SOUP
- INCREDIBLY SIMPLE ADOBO ROASTED PORK LOIN
- MY SIMPLE VERSATILE ADOBO SEASONING
- AN EASY AND DELICIOUS SLOW ROASTED CHICKEN
Lemon Garlic Butter Bean Salad
PRINTPINSAVE
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.
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Author: Natalie Gregory
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. Buy 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.
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.
Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!
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- A SIMPLE PERUVIAN OIL AND VINEGAR POTATO SALAD
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NEVER MISS A RECIPE!
Reader Interactions
Comments
Beth
Made for lunch today. Excellent Salad. Will definitely make again. Thank you for the recipe!
Reply
Natalie
Great! You're very welcome!
Reply
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.
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