this butter bean salad is perfect for spring as it is light and delicious but packed with flavor. filled with crunchy veggies and with a lemony dressing.
the inspiration
A few weeks ago I created and photographed a beautiful butter bean salad for a brand I do food photography for. It was so delicious and I knew I had to put a similar recipe on the blog.
The butter beans are chubby and delicious. They work so well to make a bean salad with as they really hold up well. As the seasons change I am so excited to make lighter things and feel excited by all the fresh veggies coming back.
As a result this springtime butter bean salad is the best bean salad for this time for year. You are going to truly love it.
the ingredients
- Butter beans: of course for this recipe we need butter beans! I like to just buy canned butter beans. However, if you want to use beans from dry you can use dried Gigante Beans or dried Large Limas. If you cannot find butter beans you can also use any white bean you like, chickpeas, cannellini beans, or whatever else you like.
- Tomatoes: I think the tomatoes work so well here to create a little acidity and of course color. They also pair so well with the lemon, oil, and balsamic glaze.
- Cucumber: the cucumber adds in beautiful crunch and texture. I like to cut it on a bias very thinly because it just enhances the salad overall.
- Sugar Snap Peas: it wouldn’t really be a spring salad without some sugar snap peas. They are crisp, fresh, sweet, and just perfect here. The first time I made this salad I meant to include them and I forgot but I am glad I included them now.
- Pickled Red Onions: the pickled red onions add beautiful color and flavor. I love how they look in a salad, they really make it so much more beautiful. If you do not want to pickle them, you can just use very thinly sliced red onion.
- Parsley: some fresh chopped parsley adds in flavor and it is just a beautiful herb for spring.
- Lemon: we need fresh lemon juice for this recipe. It adds in the flavor and zest for the salad.
- Olive Oil: we aren’t using a lot of olive oil just a bit to help make the dressing. If you want to make it oil free you can.
- Balsamic Glaze: this will add sweetness to the salad. Balsamic glaze is a very thick and reduced down balsamic vinegar. I love it for salads, sandwiches, and anything else I can put it on!
what are butter beans?
I think some people are still a bit of unsure of what butter beans are. If I am being honest, I am a little bit too. They are a form of lima bean, however, they are a different stage of maturation than a lima bean. Lima beans are younger, they are green, and smaller. The butter bean is older, it is larger, and a yellow/beige color.
If you’ve never had butter beans, they are super creamy (buttery) and mild in flavor. They’re great in soups, stews, or even just tossed with some olive oil and herbs like this salad. Butter beans are packed with protein and fiber, so filling and nutritious!
The takeaway? They are a large, delicious flat bean that can be used for a multitude of things. So, if you see a can be sure to grab it.
how to make butter bean salad
- Cut all the veggies first. I like to slice the tomatoes in half, cut the cucumbers on a thin bias, and finely slice the sugar snap peas. Place them all in a large bowl.
- Then, add in the drained butter beans, pickled red onions, lemon juice, oil, balsamic glaze, salt, pepper, and chopped fresh parsley.
- Mix everything to combine. Taste it and add more salt and black pepper if needed.
- Add to your favorite plate and enjoy.
how to make quick pickled red onions
Once the weather starts to get warm I love having pickled red onions on hand. They are very easy to make. All you need is a large container. Thinly slice 1 medium sized red onion.
In the container add in ¼ cup (60ml) white wine vinegar, 3 tablespoons (45ml) maple syrup or agave, generous sprinkle of salt and black pepper, and at least 2 cups (480ml) of water. You want enough water to cover the red onions, so I like to add in the water after I add in all of the other ingredients and the onions. This allows to me to just fill the container to the top with water.
You want to let this sit for at least 4 hours in the fridge but they longer they sit the more they will turn bright pink. So, I recommend doing this 24 hours before. Then, you have quick pickled red onions. They last for about a week in the fridge.
what else can I add to this recipe? substitutes and variations
The fun part about a recipe like this is you can really make it your own. If you don’t like something I used, of course leave it out. If you want to add to it, throw in it. Here are some extra ideas.
- Vegan Feta. I used this when I originally made the butter bean salad and I really loved what it added to the recipe. You can either use store-bought or make your own.
- Herbs. You can add in even more dried or fresh herbs like dill, oregano, red pepper flakes, or anything else you like to use.
- Vegetables. You can really have fun with the vegetables you add in. For example, chopped red bell pepper, chopped roasted red pepper, olives, spinach, or even some finely chopped kale. There are a lots of ways to add in more veggies if you want.
- Beans. You can always add in more beans. Use chickpeas, cannellini beans, kidney beans, black beans. While I do love this salad how it is sometimes you just have some beans you need to use up, so don’t be afraid to throw some more into the mix.
why you’ll love this recipe
This easy butter bean salad is truly about to become a new favorite for you. It comes together in just a few minutes, the homemade lemon dressing is amazing, and the flavors are so good.
I actually ate the whole bean salad in one day, whoops! It was just too good I couldn’t stop. You also definitely want to have some crusty bread on hand for dipping in the leftover dressing.
It comes together so quickly but all the colors and textures look stunning. You can also let this recipe sit for a few hours before serving so the vegetables soften from the lemon juice.
springtime butter bean salad faq
Is this recipe allergy friendly?
Yes. It is nut, soy, and gluten free.
How do I store leftovers?
You can store them in a container in the fridge for up to 3-4 days. However, it is so good it won’t last that long!
What else can I serve with this dish?
I just served it up with some tofu I had cooked in the air fryer and bread for dipping. It was delicious and filling.
Can I use this butter bean salad for meal prep?
Yes, this is great for meal prep. The longer the veggies and butter beans sit the more flavor they soak up. Makes it perfect for a quick and easy light lunch.
Can I use a different dressing?
Of course you are always free to do what you like. I think this salad was delicious as-is but if you want to add a vinaigrette or different dressing you can. I would encourage you to stay away from a creamy dressing here.
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Springtime Butter Bean Salad
Ingredients
- 1 can (15.5 ounces) butter beans drained and rinsed
- ½ large English cucumber or 3 small Persian cucumbers, thinly sliced on a bias
- Scant ½ cup sugar snap peas very thinly sliced
- 20 grape tomatoes halved
- ¼ cup pickled red onions
- 2 to 3 tablespoons fresh parsley chopped
- 2 teaspoons olive oil
- 1 medium sized lemon juiced
- 1 tablespoon + 1 teaspoon balsamic glaze
Instructions
- Cut all the veggies first. I like to slice the tomatoes in half, cut the cucumbers on a thin bias, and finely slice the sugar snap peas as if they were green onions. Place them all in a large bowl.
- Then, add in the drained butter beans, pickled red onions, lemon juice, oil, balsamic glaze, salt, pepper, and chopped fresh parsley. You can start off with a generous sprinkle of salt and black pepper, and taste as you go.
- Mix everything to combine. Taste it and add more salt and black pepper if needed.
- Add to your favorite plate and enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea.
- For serving size this can serve anywhere from 2-4, depending on what else you are sharing with it.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- For pickled red onion recipe please refer to “how to make quick pickled red onions” section.
Nutrition
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Hey, I’m Francesca!
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