Summer Butter Bean Salad with Peach and Feta
Perfect summer meal prep, this Butter Bean Salad has juicy peaches, cooling cucumber and tangy feta all tossed together with a bright jalapeño dressing. Serve with crunchy seeds or croutons, or as a side for grilled meat or fish.
Salads for summer? Groundbreaking. But forget boring old salads – try adding some fruit to a chopped salad. Peaches work so well with creamy butter beans and salty feta cheese.
Why You NEED To Try This Salad:
- It is quick and easy to prepare – some chopping involved but no cooking or complicated steps. (and you can speed up chopping with a handy box chopper as well.)
- It’s Nutritious – plenty of protein and fibre from butter beans and a range of vitamins and antioxidants from the peaches, just to name a few.
- Great for Meal Prep – Butter Bean and Peach Salad will last well in the fridge for 3 days and is easy to transport for work or school lunches.
- And, last but not least, it is DELICIOUS.
Butter Bean Salad for Kids
If you struggle to get little ones to eat salad, try adding some fruit! I find my daughter is more likely to try new foods if she has at least one of her favourites on the plate too.
I serve a slightly modified version of Summer Butter Bean Salad for my toddler – mix some of the butter beans, cucumber and peach together separately and drizzle with a little olive oil and lime juice. Or serve the components your little one likes individually (this is a great way to share meals for Baby Led Weaning).
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Butter Beans – as they are one of the main components of the salad, I recommend using the best quality beans you can reasonably afford. Those fancy jarred beans are great, but you don’t need to break the bank – regular tinned beans do work well here.
- Peach – make sure it is ripe and juicy. Tinned peach would also do well. If peaches are not in season this would be really good with mango or melon.
- Red onion – adds some sharpness to cut through the creaminess of the beans. Shallot is a good alternative. Rinse chopped onion in cold water to mellow the flavour if you prefer.
- Cucumber – great for eating in hot weather, cucumber adds a cool freshness. Radish or bell pepper would be a good alternative.
- Optional garnish – I love crumbled feta cheese plus some seeds for crunch.
And for the dressing:
- Jalapeno – Adds a subtle spice to liven up the creamy butter beans and intensify the sweetness of the peach. I use pickled jalapeno slices, but you can also use raw. Adjust amount to suit your preference of heat.
- Honey – Or use maple syrup, agave or sugar.
- Lime Juice – fresh is best. Lemon works in a pinch.
- Olive Oil – or whatever oil you prefer for dressing a salad.
Serving Suggestions
I love to make a batch of this salad for work lunches and serve with a slice of toasted sourdough or some oatcakes.
Try Butter Bean Salad as a side dish for a BBQ or summer roast. It goes great with grilled chicken or fish.
Got Leftovers?
Keep in the Fridge in an airtight container for up to 3 days.
Best served at room temperature.
Dressing tip: If making ahead, reserve a little extra dressing to stir through before serving to freshen it up.
Need more easy bean salad recipes? Try one of these:
- Roast Sweet Potato Salad
- Mediterranean White Bean Salad
- Borlotti Bean Salad
- Mango, Black Bean and Corn Salad
- Butter Bean Salad with Olives
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
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Butter Bean and Peach Salad
Ingredients
- 1 ripe Peach chopped
- 1 400g (14oz) jar or can of Butter beans drained
- 1 small red onion diced
- 1/2 a Cucumber diced
- 30 grams (30 grams) Feta cheese
- Small bunch Fresh mint and basil chopped
- 1 tsp diced Jalapeño optional or reduce to taste
- 1 Lime juiced
- 1 tsp Honey
- 2 tbsp Olive oil
- Pumpkin seeds or chopped nuts to garnish
- ¼ tsp salt
Instructions
- Add the olive oil, lime juice, diced jalapeño (optional) and salt to a large bowl and whisk to combine.
- Dice peaches, cucumber and red onion and add to bowl with drained butter beans and chopped herbs.
- Toss to combine then divide between two bowls.
- Scatter with crumbled feta and pumpkin seeds to serve.
