LEMON GARLIC BUTTER BEAN SALAD Recipe

I made a Butter Bean Side Dish of big butter beans tossed in a lemon vinaigrette that comes together in minutes and hides a simple twist you’ll be curious about.

I love how butter beans stay big and creamy even after a quick toss, they almost dare you to take another forkful. I made this because I wanted something bright and not boring, so I splash in lemon juice to wake everything up.

The texture is kind of surprising, spoonable yet still substantial, and there is a little tang that keeps you guessing. I call it my go to for Marinated Beans when I need a simple side that feels like it took longer than it did.

I know, I said it was easy, but youll still impress people.

Ingredients

• Butter beans: creamy, starchy, good source of plant protein and fiber, makes salad filling
• Lemon (juice and zest): bright sharp sour notes, high in vitamin C, helps balance richness
• Extra virgin olive oil: silky mouthfeel, heart healthy fats, helps flavors stick to beans
• Garlic: pungent, aromatic, gives savory depth, a little goes a long way
• Red onion: sharp, slightly sweet when raw, adds crunch and color, mellows if soaked
• Parsley: fresh green herb, brightens flavors, adds vitamin K and a clean finish
• Dijon mustard and honey optional: mustard adds tang, honey tames acidity with gentle sweetness

Ingredient Quantities

• 2 cans butter beans 15 oz each drained and rinsed about 3 cups
• 3 tablespoons fresh lemon juice from about 1 large lemon
• 1 teaspoon lemon zest
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 2 cloves garlic minced or grated
• 1 small red onion finely chopped or 2 shallots
• 1/4 cup chopped fresh flat leaf parsley
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Pinch crushed red pepper flakes optional
• 1 teaspoon honey or sugar optional

How to Make this

1. Drain and rinse the two cans of butter beans (about 3 cups) in a colander, shake off excess water and let them sit while you make the dressing.

2. Zest one lemon first then squeeze 3 tablespoons fresh lemon juice into a small bowl or jar, so you get both the zest and juice in the salad.

3. Add 3 tablespoons extra virgin olive oil, 1 teaspoon Dijon mustard, 2 cloves minced or grated garlic, 1 teaspoon honey or sugar if you like a touch of sweet, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and a pinch of crushed red pepper flakes if you want heat; whisk or screw on the lid and shake hard until the vinaigrette is emulsified.

4. Taste the dressing and tweak it — more lemon if it needs brightness, more honey if too tart, or a pinch more salt; this is the moment to balance it.

5. Finely chop 1 small red onion (or 2 shallots) and 1/4 cup fresh flat leaf parsley, and add them to a large mixing bowl with the drained beans.

6. Pour the vinaigrette over the beans, then gently toss so you don’t mash them all up. If you like a creamier texture, press a few beans lightly with the back of a spoon to break them up a bit.

7. Let the salad sit at room temperature for at least 10 to 15 minutes or chill for 30 minutes to let flavors meld; taste again and add more kosher salt or lemon juice if needed.

8. Serve as a quick side with grilled meats, on toasted bread, or over greens. Store leftovers covered in the fridge for up to 3 days, and bring back to room temp before serving for best flavor.

Equipment Needed

1. Colander or fine mesh sieve for draining and rinsing the beans
2. Can opener for the butter bean cans
3. Microplane or small grater for lemon zest
4. Small bowl or jar with tight lid to mix and shake the vinaigrette
5. Whisk or fork to emulsify the dressing
6. Chef’s knife and cutting board for chopping onion and parsley
7. Large mixing bowl to combine and toss the salad
8. Measuring spoons and tablespoon (and a citrus juicer or just your hands to squeeze the lemon)

FAQ

LEMON GARLIC BUTTER BEAN SALAD Recipe Substitutions and Variations

• Butter beans:
  • Cannellini or Great Northern beans — very similar creamy texture and mild flavor
  • Chickpeas (garbanzo) — firmer bite, holds up well if you want more chew
  • Lima beans — close in creaminess, a little sweeter
• Fresh lemon juice:
  • Lime juice — same acidity, slightly sharper citrus note
  • White wine vinegar or sherry vinegar — use less, gives bright tang
  • Apple cider vinegar — milder, a touch fruity
• Extra virgin olive oil:
  • Avocado oil — neutral and silky, great if you want less olive flavor
  • Light olive oil — milder olive taste and good for dressing
  • Walnut or toasted sesame oil — use sparingly for a nutty twist
• Fresh flat leaf parsley:
  • Cilantro — gives a brighter, more citrusy herb note
  • Basil or chives — basil adds sweet herbiness, chives add oniony zip
  • Fresh dill — works well if you want a fresher, slightly anise flavor

Pro Tips

1) Pat the beans dry before dressing them, this helps the vinaigrette stick and keeps the salad from getting watery. If you want contrast, fry a small handful of beans in a hot pan till they’re crisp on the outside and toss them in at the end.

2) Chill or quick-pickle the red onion to tame the bite, dont skip this if you dont like sharp raw onion. A 10 minute soak in ice water or a splash of lemon juice plus a pinch of sugar really evens out the flavor.

3) Make a really stable dressing by mixing lemon, mustard, salt and any sweetener first, then whisking or pouring the oil in slowly while you whisk or shake; room temperature oil emulsifies way easier. If you want ultra creamy, blitz the dressing or use an immersion blender and reserve a couple tablespoons to mush with a few beans for body.

4) Finish smart: hold back some parsley and lemon zest for garnish, and add flaky sea salt and a light drizzle of good olive oil right before serving, that brightens everything. If you make it ahead, store chilled but bring to room temperature for 20 minutes and re-taste, you’ll usually need a last splash of lemon or a pinch more salt.