Springtime Butter Bean Salad
This butter bean salad is light, refreshing, and perfect for the warmer weather. Filled with creamy butter beans and veggies, you won't want to stop eating!
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
Serving: 379gCalories: 235kcalCarbohydrates: 38.5gProtein: 8.9gFat: 5.4gFiber: 8.6g
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