Marinated Butter Bean Salad with Herbs & Lemon | CookOS

Marinated Butter Bean Salad

Name: Marinated Butter Bean Salad with Herbs & Lemon
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 (15-ounce) cans butter beans, rinsed and drained; 1 cup roasted red peppers, chopped; 1 medium shallot, thinly sliced; 2 celery stalks, finely chopped; 1 cup fresh parsley, chopped; 1/2 cup fresh dill, chopped; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 lemon, juiced; 2 cloves garlic, minced; 1 tsp dried oregano; salt, to taste; freshly ground black pepper, to taste; 1 lemon, zested for garnish

This Marinated Butter Bean Salad is a Mediterranean-inspired, make-ahead dish where butter beans, roasted red peppers, and fresh herbs are tossed in a bright lemon-garlic vinaigrette. The flavors intensify over time, making it ideal for meal prep.

🌍Mediterranean 🏷️Bean salad 🏷️Butter beans 🏷️Salad 🏷️Vegetarian Meal-prep

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Total

45 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

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Ingredients

2 (15-ounce) cans butter beans, rinsed and drained
1 cup roasted red peppers, chopped
1 medium shallot, thinly sliced
2 celery stalks, finely chopped
1 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon, juiced
2 cloves garlic, minced
1 tsp dried oregano
salt, to taste
freshly ground black pepper, to taste
1 lemon, zested for garnishoptional

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Instructions

1
In a medium bowl, combine the chopped roasted red peppers, thinly sliced shallot, chopped celery, chopped parsley, and chopped dill.
2
Pour in the olive oil, red wine vinegar, and lemon juice. Add the minced garlic, dried oregano, salt, and pepper. Stir well to combine the marinade.
3
In a separate large bowl, add the rinsed and drained butter beans. Pour the marinade mixture over the beans.
4
Gently toss everything together until the beans are well-coated.
5
For best results, cover and chill in the fridge for at least 30 minutes to allow the flavors to meld.
6
Before serving, garnish with fresh lemon zest and an extra crack of black pepper.

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Tips & Notes

Pro tips

Rinse canned butter beans thoroughly to remove excess sodium and starchy liquid, which helps them absorb the vinaigrette better.
Chop vegetables uniformly and relatively small so they meld with the beans and distribute evenly throughout the salad.
Make the salad at least 2–4 hours ahead, or preferably overnight, to allow the flavors to fully develop and marry.
Stir gently before serving to redistribute the marinade, which settles at the bottom of the container.

Substitutions

Red wine vinegar → white wine vinegar or apple cider vinegar (same acidity and brightness)
Fresh dill → fresh tarragon or additional parsley (if dill unavailable)
Roasted red peppers → sun-dried tomatoes or fresh cherry tomatoes (different flavor profile but equally bright)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days. Flavor improves after 24 hours; no reheating needed—serve cold or at room temperature.

Common Questions

Can I make this salad ahead of time?

Yes. This salad actually tastes better after 24 hours as the beans absorb the marinade flavors. Store in an airtight container in the refrigerator for up to 5 days.

Can I use dried butter beans instead of canned?

Yes, cook dried beans until tender (about 1.5–2 hours), then cool before marinating. You'll need approximately 1 cup dried beans to yield 2 cans' worth of cooked beans.