Butter bean salad is a breeze to prepare and perfect for all summery occasions! With mix-ins like cherry tomatoes, mini cucumbers, Italian parsley, and vegan feta, this recipe is packed with Mediterranean flavors everyone will love. Serve it with homemade vinaigrette for the ultimate lunch or dinner.
With only 15 minutes of preparation, this butter bean salad is the perfect quick, hearty, and nourishing dish. Much like my vegan bean salad, itβs great for meal prep or potlucks.
Why I Love This Recipe
I make this salad with butter beans at least once a week, especially in the summertime. It requires only 8 base ingredients, making it incredibly budget-friendly and ideal for anyone on a tight schedule.
The mix of fresh veggies and herbs gives it a vibrant, crisp texture. Plus, itβs packed with plant-based protein from the butter beans themselves.
The tangy homemade dressing ties everything together with a perfect balance of sweet and savory flavors. This is the ultimate recipe if youβre vegan, vegetarian, or just looking for a healthy, easy-to-make meal!
Ingredient Notes
Hereβs a breakdown of everything youβll need for this salad with butter beans:
- Butter Beans: With a creamy, hearty flavor and texture, these beans make the best salad base. I use canned butter beans, but you can also cook them from dry.
- Cherry Tomatoes: Add natural sweetness and a burst of Mediterranean flavor.
- Avocado Oil: Used for roasting the tomatoes, adding a rich flavor and healthy fats.
- Mini Cucumbers: I prefer Persian (mini) cucumbers for the most crisp, refreshing taste.
- Red Onion: Adds a sharp, tangy bite that mellows slightly once combined with dressing.
- Italian Parsley: Adds a bright, fresh, and slightly peppery note.
- Vegan Feta Crumbles: Optional, but they add a creamy, tangy element that really complements the other flavors. You can use your favorite brand.
- Olive Oil: Makes up the base of the dressing, providing richness and flavor. Use extra-virgin olive oil for the best results.
- Red Wine Vinegar: Adds acidity and a tangy brightness to the dressing.
- Maple Syrup: Balances the acidity of the vinegar with a touch of natural sweetness. Use pure maple syrup, not pancake syrup.
- Dried Oregano: Gives the dressing a classic Mediterranean flavor.
Substitutions
- Butter Beans: You can substitute cannellini beans or chickpeas for butter beans. This will give the salad a slightly firmer texture while maintaining a creamy consistency.
- Cherry Tomatoes: You can also use grape tomatoes or sliced red bell peppers.
- Mini Cucumbers: Regular cucumbers will also work instead of mini cucumbers. Slice them thinly for a similar crunch.
- Red Onion: For a milder flavor, swap red onions for spring onions, shallots, or even green onions.
- Parsley: Curly parsley also works. You can also experiment with cilantro, dill, or basil.
- Red Wine Vinegar: If you donβt have red wine vinegar, try an equal amount of apple cider vinegar or white wine vinegar.
- Olive Oil: Play around with infused olive oil, like lemon, red pepper, or basil, for a unique flavor and twist on the salad dressing.
- Maple Syrup: If you donβt have maple syrup, use the same amount of agave nectar.
- Oregano: Some delicious oregano alternatives that also work well include basil, parsley, thyme, marjoram, or rosemary.
How to Make
This butter bean salad is unbelievably quick and easy to make! Just remember to follow all my tips and tricks for the best results every time.
Preparation
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Wash and halve the cherry tomatoes, quarter the mini cucumbers, and slice the red onion thinly. Chop the Italian parsley finely.
Cooking
Step 1
Toss the halved tomatoes with a tablespoon of avocado oil and a ΒΌ teaspoon of salt. Spread them out evenly on the sheet. Make sure they're spread out evenly to avoid steaming instead of roasting.
Step 2
Roast the tomatoes in the oven for 10 minutes, then let them cool for 5-10 minutes. Roasting at a high temperature caramelizes the sugars in the tomatoes, giving them a rich, deep flavor. Cooling them slightly helps retain their shape once theyβre mixed into the salad.
Step 3
While the tomatoes roast, whisk the olive oil, red wine vinegar, maple syrup, oregano, salt, and black pepper to make the dressing. Emulsify the dressing by whisking vigorously to blend the oil and vinegar thoroughly.
Step 4
Toss the sliced red onions with 3-4 tablespoons of the dressing in a medium bowl. Let them pickle for about 10 minutes. I recommend pickling the onions in the dressing to soften their sharpness and infuses them with flavor, making them more palatable.
Step 5
Rinse the butter beans under cold water to remove excess salt and reduce the slightly metallic taste from the can. Place the rinsed butter beans in a large mixing bowl. Add the chopped parsley, quartered cucumbers, pickled onions, and roasted tomatoes.
Step 6
Pour the remaining dressing over the butter bean salad and toss everything together until well combined. Top it with vegan feta crumbles just before serving!
Expert Tip
One of the key ingredients in this butter bean salad recipe is the roasted cherry tomatoes. Roasting them at a high temperature not only concentrates their natural sugars, enhancing their sweetness, but also adds a slight caramelization that brings depth and complexity to the salad.
Ensure the tomatoes are spread evenly on the baking sheet to prevent them from steaming and retain their firm texture. Also, let the tomatoes cool slightly before mixing to prevent them from wilting the fresh vegetables and preserve the salad's vibrant, crisp texture.
Cooking Tips
- Room Temperature Dressing: Use room temperature dressing to ensure it mixes well and coats all the salad ingredients evenly.
- Chill Before Serving: Chill the salad for at least 30 minutes before serving to let the flavors meld together and enhance the taste.
- Adjust the Seasoning Slowly: Taste the salad before serving and adjust the seasoning as needed, especially the salt and pepper.
Frequently Asked Questions
Ensure all the vegetables, especially the cucumbers and tomatoes, are well-dried before mixing. Also, avoid adding too much dressing at once and add it gradually until you achieve the right consistency.
Yes, you can use dried butter beans. Soak them overnight and cook them until tender before using them in the salad. Just make sure they are well-drained and cooled.
Yes! Feel free to add other vegetables, like bell peppers, radishes, corn, or arugula, to customize the salad to your liking.
Storing & Reheating
If you have leftover butter bean salad, let it cool completely before storing it.
Fridge
Store the salad in an airtight container in the refrigerator. It will last up to 3 days.
Freezer
I donβt recommend freezing butter bean salad as it can affect the texture of the fresh vegetables and beans too much.
More Vegan Salads
Butter Bean Salad
DESCRIPTION
INGREDIENTS
Salad
- 30 ounces Butter Bean ( 1 can = 15 ounces)
- 2 cups cherry tomatoes halved
- 1 tablespoon avocado oil
- ΒΌ teaspoon salt
- 1 cup mini cucumbers quartered
- 1 cup red onion sliced
- 1 bunch Italian parsley chopped
- Β½ cup vegan feta crumbles optional
- crushed black peppercorn
Vinaigrette
- ΒΌ cup olive oil extra virgin
- 3 tablespoon red vine vinegar
- 3 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ΒΌ teaspoon black pepper
METHOD
Preparation
- Preheat oven at 400β, and line a baking sheet with parchment paper. Toss the halved tomatoes on the prepared baking sheet with a tablespoon of avocado oil and a ΒΌ teaspoon salt. Roast for 10 minutes.
- Meanwhile, whisk together all the ingredients for the vinaigrette , and set aside.
- In a medium size bowl, toss together the sliced onions with about 3-4 tablespoon of the prepared dressing. Set aside to pickle for about 10 minutes while the tomatoes are roasting.
- Once the tomatoes are ready, then let them cool down for 5-10 minutes.
Assemble
- Rinse butter beans under cold water, and place them in a mixing bowl.
- Then add the Italian parsley, cucumbers, pickled onions, and roasted tomatoes.
- Pour over the remaining vinaigrette and toss together until it is all combined.
- Top with crumbled vegan feta before serving. Note: Optional to serve the salad over a bed of your favorite vegan greek yogurt.
NOTES
-
- Room Temperature Dressing: Use room temperature dressing to ensure it mixes well and coats all the salad ingredients evenly.
-
- Chill Before Serving: Chill the salad for at least 30 minutes before serving to let the flavors meld together and enhance the taste.
-
- Adjust the Seasoning Slowly: Taste the salad before serving and adjust the seasoning as needed, especially the salt and pepper.
- Avoid Adding Too Much Dressing: Add it gradually until you achieve the right consistency.
Claire says
Oh no you didnβtβ¦ This is the bomb! Iβm constantly surprised by your fantastic recipes. Please keep them coming chef!
Puja Verma says
Thanks Claire π This really means a lot, and motivates me to bring more to you! π