Last Updated on January 14, 2024
This Butter Bean Salad is a healthy, easy to make and a simply delicious addition to any meal.
It uses simple ingredients, is plant based, and also gluten free.
Why I use butter beans?
A butter bean is a mature lima bean.
It has a smooth, creamy texture with a mild buttery flavor.
Butter beans work well in so many recipes, they will take on other flavors in the dish, which is uncommon in a bean.
This bean is a dieters dream, low in calories and fat, but high in so many nutrients.
I love to use this bean in my Vegan Bean Hotdish or just mashed with seasoning. (The mashed bean recipe will be shared at a later date.)
Ingredients needed for this salad
- Butter Beans – A large flat cream colored kidney shaped bean with a creamy, buttery flavor and texture.
- Tomato – I used a grape sized tomato for this recipe.
- Balsamic Vinegar – A slight sweet fruity flavored vinegar.
- Oil – I used avocado oil for this salad because of it’s slight buttery flavor, but a good olive oil would work giving you a slightly different flavor to the salad.
- Fresh Herb – I added Fresh oregano leaves which adds an earthy peppery bite. This can be switched out with another fresh herb of your choice.
- Seasonings – I added dried rosemary and thyme, along with onion powder, minced garlic, salt and pepper to my salad. This can be customized with many different seasonings.
How to make a Butter Bean Salad
Rinse and drain a can of butter beans, pour the beans into a bowl.
Cut the grape sized tomatoes into half and add to the bowl with the beans.
In a small bowl, mix together the oil, vinegar, and all the seasonings.
Remove the fresh herb leaves from the stems and add to the dressing.
Pour the dressing over the beans and stir until well combined.
Cover the bowl and place into the refrigerator for at least an hour.
When ready to serve, remove from the refrigerator, stir and serve as a side dish.
Butter Bean Salad
Ingredients
- 1 16 oz. Can Butter Beans
- 1 Cup Grape sized Tomatoes
- 3 Tbsp Oil of your choice. A good olive oil or I used avocado oil.
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Oregano Leaves This can be switched out with another fresh herb of your choice.
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1/2 tsp Dried Rosemary
- 1/2 tsp Dried Thyme
- Salt and Pepper to taste.
Instructions
- Rinse and drain a can of butter beans, pour the beans into a bowl.
- Cut the grape sized tomatoes into half and add to the bowl with the beans.
- In a small bowl, mix together the oil, vinegar, and all the seasonings.
- Remove the fresh herb leaves from the stems and add to the dressing.
- Pour the dressing on the beans and stir until well combined.
- Cover the bowl and place into the refrigerator for at least an hour.
- When ready to serve, remove from the refrigerator, stir and serve as a side dish.
