Butter Beans Salad Recipe

Course: Dinner, Salad, Side Dish

Cuisine: International, Transylvanian

Diet: Vegan, Vegetarian

Keyword: beans salad recipe, butter beans salad, butter beans salad recipe, green beans salad

Prep Time: 15

Resting time: 15

Total Time: 30

Servings: portions

Calories: 283kcal

Author: Timea

Want a quick and tasty salad idea? Try the butter beans salad recipe, a simple dish with red onions and sundried tomatoes, perfect for a quick lunch or as a side dish with meatballs or breaded chops.

Print Recipe

Metrics - US Customary

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.

Video

Notes

You have to be careful to use canned beans in water and not with tomatoes, which is not good for this recipe.

The butter beans can be substituted with another type such as cannellini beans or even of another colour kidney beans.

Instead of red onions, you can use shallots.

Nutrition