From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Butter Bean Salad
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Instructions
1
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In a large bowl, combine butter beans (2 cans, 15 ounces each), bell pepper (1 cup), cherry tomatoes (½ cup), red onion (2 tablespoons), parsley (2 tablespoons), and mint (1 teaspoon). Toss gently.
2
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In a small bowl or jar, whisk together olive oil (¼ cup), apple cider vinegar (¼ cup), garlic, parsley (2 tablespoons), honey (1 tablespoon), Dijon mustard (2 teaspoons), salt (1 teaspoon), black pepper (¼ teaspoon), and red pepper flakes (¼ teaspoon, optional).
3
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Pour the dressing over the salad and toss to coat. Let the salad sit for at least 10 minutes. Serve chilled or at room temperature.
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Tips & Tricks (5)
- Bean Soaking Strategy 💧If using dried butter beans, soak them overnight and add a pinch of baking soda to soften and reduce cooking time.
- Herb Chopping Technique 🔪Roll mint and parsley leaves tightly before chopping to create cleaner, more uniform cuts and release maximum flavor.
- Vinaigrette Emulsification Trick 🥄Whisk Dijon mustard into the vinaigrette first to help stabilize the emulsion and create a smoother, more cohesive dressing.
- Onion Mellowing Method 🧅Soak diced red onions in cold water for 10 minutes before adding to the salad to reduce sharp bite and soften their raw flavor.
- Flavor Marinating Secret 🕰️Let the prepared salad sit at room temperature for 15-20 minutes before serving to allow flavors to meld and develop complexity.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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