Butter Bean Salad
Turn a humble can of butter beans into a fresh and delicious salad, perfect for lunch or as a side dish. With just a few ingredients and an easy lemon Dijon dressing, you can have this tasty bean salad ready in minutes.
Servings: 4 servings
Calories: 237kcal
Ingredients
- 400 grams tin of butter beans drained and rinsed
- 100 grams green olives
- 150 grams cherry tomatoes
- 3 shallots (or one banana shallot)
- Handful parsley chopped
- ¼ tsp coarse salt (kosher)
Dressing
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp honey (measure the oil first and the honey won’t stick to the spoon)
- 1 tsp Dijon mustard
- ½ tsp coarse salt (kosher) I use Maldon salt
Instructions
- Quarter the tomatoes and add to a bowl with a sprinkle of salt (about ¼ tsp) while you prep the rest of the ingredients.
- Dice the shallot, slice the olives and drain and rinse the butter beans. Add to the bowl with the tomatoes and sprinkle over the chopped parsley.
- To make the dressing, combine all of the ingredients in a small bowl or jar and whisk or shake vigorously until emulsified.
- Pour the dressing over the salad and toss until well combined.
- For best results, let the salad sit for 30 minutes at room temperature before serving to allow the beans to soak up the dressing. Give it a quick mix before serving.
Notes
Butter Bean Salad serves 4 as a side dish or 2 as a main meal.
Nutrition
Calories: 237kcal | Carbohydrates: 23g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 412mg | Potassium: 472mg | Fiber: 6g | Sugar: 9g | Vitamin A: 284IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 2mg