Easy Butter Bean Salad (Quick 15-Minute Side Dish)
Servings: 4 portions
Calories: 283kcal
A quick and flavorful 15-minute butter bean salad featuring creamy canned butter beans, thinly sliced red onion, sun-dried tomatoes, and sunflower oil. A delicious, protein-packed side dish inspired by traditional Transylvanian home cooking!
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Equipment
- 1 mixing bowl large
- 1 strainer colander
- 1 chopping board
- 1 mixing spoon
- 1 Sharp Chef’s Knife
Ingredients
- 3 can butter beans in water, drained and rinsed
- 1 pc red onion large size, peeled and thinly sliced into half-moons
- 2 tablespoon sunflower oil or extra virgin olive oil
- 3 pcs sun-dried tomatoes finely chopped
- ½ bunch parsley or 1 tablespoon frozen
- ½ teaspoon sea salt or fine kosher salt, to taste
- ½ teaspoon ground pepper freshly ground
- ½ teaspoon vegetable mix from soup e.g., Vegeta or dried vegetable broth blend)
Instructions
- Drain and rinse the beans: Open the 3 cans of butter beans and pour them into a fine-mesh strainer over the sink. Rinse thoroughly under cold running water to wash away excess starch, then leave to drain completely.
- Slice the onion: Clean and thinly slice the red onion into half-moons.
- Combine beans and onion: Transfer the drained butter beans to a large mixing bowl. Sprinkle the sliced red onion over the top, separating the rings with your fingers for even distribution.
- Season and oil: Drizzle 2 tablespoons of sunflower oil over the beans and onions. Season evenly with the sea salt, freshly ground black pepper, and dried vegetable soup seasoning.
- Add parsley and tomatoes: Add 1 tablespoon of chopped parsley and the 3 finely chopped sun-dried tomatoes to the bowl.
- Mix gently: Gently toss all the ingredients with a spoon until evenly coated, taking care not to crush or mash the delicate butter beans.
- Rest and serve: Let the salad sit at room temperature for 10 to 15 minutes before serving so the beans absorb the seasoned oil and sun-dried tomato flavors. Serve cold or at room temperature alongside crusty bread or main dishes.
Video
Notes
- Canned Beans: Always choose canned butter beans packed in water or brine. Avoid beans packed in tomato sauce or baked bean sauce.
- The Sunflower Oil Connection: Sunflower oil is the authentic choice used in traditional Transylvanian kitchens—its clean, subtle taste lets the natural flavor of the creamy beans shine through. Extra virgin olive oil can be used as a substitute if preferred.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The salad tastes even better the next day as the flavors meld!
- Freezing: Do not freeze, as the texture of the beans will turn mushy upon thawing.
- Optional Citrus Boost: If you like a touch of acidity, feel free to add a splash of fresh lemon juice or red wine vinegar before serving.
Nutrition
Serving: 1grams | Calories: 283kcal | Carbohydrates: 40g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 441mg | Potassium: 1021mg | Fiber: 14g | Sugar: 6g | Vitamin A: 608IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 5mg
