Want a quick and tasty salad idea that's bursting with flavour? You'll LOVE this simple Butter Beans Salad! It features sweet sun-dried tomatoes, tangy red onions, and a light and refreshing dressing. Perfect for a quick lunch or as a side dish with meatballs or breaded chops. It's a healthy and versatile recipe – enjoy it as is, or add smoked sausage for a non-vegetarian twist! Keep reading for the full recipe!
In the past, I used to make this recipe most often when I was cooking white bean soup with smoked ribs. After the beans were cooked, I'd scoop out a few heaping tablespoons of the beans while they were still simmering with the smoked ribs and use them to make this salad. The beans were incredible, infused with the smoky flavour of the ribs.
Jump to:
Today, I'm simplifying things! We'll be using canned butter beans packed in water – they're perfect for this type of salad. And you'll see how quickly this comes together! It's a super easy recipe, ready in minutes.
Ingredients
Today, I'm making a Butter Beans Salad that's perfect for 3-4 people. Here are the ingredients you'll need:
- Three can Butter beans: The star of the salad, providing protein and fibre. Use canned for convenience.
- One Red onion: Adds a pungent bite and vibrant colour. Shallots can be a milder substitute.
- Three Sun-dried tomatoes: Intense tomato flavour that complements the beans.
- ½ bunch of Parsley: Fresh or frozen, it adds a touch of freshness and greenness.
- ½ teaspoon Salt and pepper: Classic seasonings to enhance the flavours.
- ½ teaspoon Vegetable mix for soups: A blend of dried vegetables and herbs for extra depth.
- 2tbsp Sunflower oil: The base of the dressing. Extra virgin olive oil works too.
Be sure to use canned beans in water. Canned beans with tomatoes won't work as well for this recipe. You can also use other types of beans, such as cannellini beans or even kidney beans, which have a different colour and flavour.
In other recipes, like my Easy Homemade Refried Beans, I've used cannellini beans, and they were a fantastic addition. But for this salad, I've chosen to go with butter beans for their slightly firmer texture and delicate flavor.
To make the salad even more delicious, I'm adding some sun-dried tomatoes. It's not tomato season right now, and these add a burst of sweet and tangy flavour.
How to Make the Butter Beans Salad Recipe?
Preparing the Ingredients
You'll see how simple this is! Anyone can make this salad, even without any cooking experience. First, open the can of beans and pour the contents into a sieve to drain the liquid. Some people like to rinse the beans under running water. I did the same, then let them drain completely.
After the beans drained, I put them in a bowl to assemble the salad. Next, I'll clean and slice the red onion.
I like to slice it thinly so it's nicely distributed in the salad, but you can chop it if you prefer. You can also use shallots instead of red onions for a milder, sweeter flavour.
Mix All Ingredients
Sprinkle the sliced onion over the beans, separating the slices with your fingers to distribute them evenly.
Now I season the salad with half a teaspoon of sea salt and half a teaspoon of freshly ground pepper. Also, I add two tablespoons of sunflower oil, but you can also use extra virgin olive oil.
I mixed everything gently with a spoon, then added a tablespoon of chopped parsley. Because I didn't have any fresh parsley on hand, I used frozen parsley, but either works well in this recipe.
Mix everything together, and if you find the salad too dry, you can add a little more oil. Finally, it's time to add the sun-dried tomatoes. I used three sun-dried tomatoes from the jar (feel free to add more) and roughly chopped them.
I have to say, these sun-dried tomatoes are incredibly fragrant! They add a wonderful depth of flavour to any dish, and I highly recommend using them, especially when tomatoes aren't in season. Add them to the bowl with the other ingredients, along with half a teaspoon of the vegetable mix for soups.
Give the salad a final gentle mix, then let it sit for at least 10-15 minutes to allow the flavours to meld.
And there you have it! A simple and delicious Butter Beans Salad, ready to enjoy! Be sure to give this recipe a try, and let me know what you think in the comments below!
Variations
This Butter Beans Salad is a great base recipe, and there are many ways to customize it to your liking! Here are some variations you can try:
- Different beans: Try cannellini beans, chickpeas, or even black beans for a different flavour and texture.
- More veggies: Add chopped bell peppers, cucumber, celery, or cherry tomatoes for extra crunch and nutrients.
- Fresh herbs: Experiment with different herbs like mint, basil, or oregano.
- Other flavour boosters: Add a squeeze of lemon juice, a clove of minced garlic, or a pinch of red pepper flakes for some heat.
- Cheese: Crumble some feta cheese or goat cheese over the salad for a creamy, salty element.
Serving the Beans Salad
This Butter Beans Salad is wonderfully versatile! Here are a few ideas for serving it:
- Alongside grilled meats: It pairs beautifully with grilled chicken, fish, or steak, like my easy pan-fried steak.
- With sandwiches or wraps: Add a scoop of salad to your favourite sandwich or wrap for extra flavour and texture.
- Part of a larger spread: Include it in a buffet or potluck alongside other salads and dishes.
- With crusty bread: Serve it with a side of crusty bread for dipping and soaking up the delicious dressing.
How to Store It?
This Butter Beans Salad is actually even tastier the next day, after the flavors have had a chance to meld! Here's how to store it properly:
- Container: Transfer the salad to an airtight container. This will help to keep it fresh and prevent it from absorbing any odors from the refrigerator.
- Refrigeration: Store the salad in the refrigerator for up to 3 days.
- Serving: When you're ready to serve the salad, give it a good stir to redistribute the dressing and ingredients. You can enjoy it cold, or let it come to room temperature for about 30 minutes before serving.
Important Notes:
- Don't freeze: This salad doesn't freeze well, as the texture of the beans and other ingredients can become mushy upon thawing.
F.A.Q.
Yes, tinned (or canned) beans are ready to eat straight from the can. They have already been cooked during the canning process. This means you can safely use them in salads, dips, or other dishes without any further cooking.
In the case of your Butter Beans Salad: Yes, you should definitely drain the liquid from the canned butter beans. This will prevent the salad from becoming watery and will help the flavours of the dressing and other ingredients to shine.
Butter beans are definitely good for you! They're a nutritional powerhouse packed with vitamins, minerals, and fiber, making them a healthy addition to any diet. And butter beans are incredibly versatile! You can enjoy them in salads, soups, stews, dips, and even mashed as a side dish.
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Related
Now that you've seen how easy it is to make this delicious Butter Beans Salad, why not try it yourself? If you're looking for more tasty salad inspiration, be sure to check out these other amazing recipes on our blog:
Butter Beans Salad Recipe
Equipment
- 1 bowl
- 1 strainer
Ingredients
- 3 can butter beans in water
- 1 pc red onion large size
- 2 tablespoon sunflower oil or olive oil
- ½ teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- ½ bunch parsley or 1 tablespoon frozen
- 3 pcs sundried tomatoes
- ½ teaspoon vegetable mix from soup
Instructions
- Open the can of beans and pour the contents into a sieve to drain the liquid. Rinse the beans under running water then let them drain completely.
- Clean and slice the red onion. Sprinkle the slices over the beans, separating it with your fingers to distribute them evenly.
- Season the salad with sea salt and freshly ground pepper. Add the sunflower oil, but you can also use extra virgin olive oil.
- Mix everything gently with a spoon, then add the chopped parsley.
- Mix everything together, and if you find the salad too dry, you can add a little more oil.
- Add the chopped sun-dried tomatoes to the bowl with the vegetable mix for soups.
- Give the salad a final gentle mix, then let it sit for at least 10-15 minutes.
- Serve it with a side of crusty bread for dipping and soaking up the delicious dressing.
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