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    Home Β» Recipes Β» Vegan Salads

    Butter Bean Salad

    Published: Jul 31, 2024 Β· Modified: May 15, 2025 Β· by Puja Verma

    Jump to Recipe Print Recipe

    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.

    Butter bean salad on a serving plate garnished with feta cheese.

    With only 15 minutes of preparation, this butter bean salad is the perfect quick, hearty, and nourishing dish. Much like my vegan bean salad, it’s 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, it’s 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 you’re vegan, vegetarian, or just looking for a healthy, easy-to-make meal!

    Ingredient Notes

    Butter bean salad ingredients laid out with labels.

    Here’s a breakdown of everything you’ll 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 don’t 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 don’t 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

    Halved cherry tomatoes on a lined baking tray.

    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

    Roasted halved cherry tomatoes on a lined baking tray.

    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 they’re mixed into the salad.

    Step 3

    Vinaigrette in a wide mouth glass jar.

    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

    Pickled red onions in a serving bowl.

    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

    Cooked butter beans in a mixing bowl.
    Halved roasted cherry tomatoes, sliced red onions, chopped cucumbers in a mixing bowl.

    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

    Tossed butter bean salad in a mixing bowl.

    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

    How can I prevent the salad from becoming too watery?

    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.

    Can I use dried beans instead of canned ones?

    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.

    Can I add other vegetables to the salad?

    Yes! Feel free to add other vegetables, like bell peppers, radishes, corn, or arugula, to customize the salad to your liking.

    Butter bean salad in couple of serving plates garnished with feta cheese.

    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 don’t recommend freezing butter bean salad as it can affect the texture of the fresh vegetables and beans too much.

    More Vegan Salads

    • Lentil tabbouleh salad in a serving bowl.
      Lentil Tabbouleh Salad
    • Orange & Beet Salad
    • Vegan wedged salad on a serving plate garnished with pepper and herbs.
      Vegan Wedge Salad
    • Dairy-free potato salad in a serving bowl with a wooden serving spoon in it.
      Dairy-Free Potato Salad
    Butter bean salad topped with feta cheese on a plate.

    Butter Bean Salad

    5 from 3 votes
    Prep Time: 5 minutes mins
    Cook Time: 10 minutes mins
    Total Time: 15 minutes mins
    Serving Size: 6
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    This butter bean salad is so refreshing and easy to make in just 15 minutes. It's a nourishing dish packed with hearty vegetables and fresh herbs. The tangy homemade vinaigrette ties everything together with a perfect balance of sweet and savory flavors. Perfect for summer time!

    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 400℉, 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.

    NUTRITION

    Calories: 153kcal | Carbohydrates: 12g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 498mg | Potassium: 231mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1050IU | Vitamin C: 26mg | Calcium: 42mg | Iron: 1mg
    Course: Salad
    Cuisine: All, American, Mediterranean
    Keyword: butter bean salad, salad with butter beans
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Claire says

      August 16, 2024 at 7:18 am

      5 stars
      Oh no you didn’t… This is the bomb! I’m constantly surprised by your fantastic recipes. Please keep them coming chef!

      Reply
      • Puja Verma says

        August 16, 2024 at 3:48 pm

        Thanks Claire πŸ˜€ This really means a lot, and motivates me to bring more to you! πŸ’š

        Reply
    5 from 3 votes (2 ratings without comment)

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