Butter Bean Salad with Scallion Sauce
If you’re looking for a fresh, satisfying, and incredibly easy vegan salad, this Butter Bean Salad with Scallion Sauce is one you’ll want to make again and again. It combines creamy butter beans, crunchy cucumber, rich avocado, chewy sun-dried tomatoes, and fresh parsley with a warm, sizzling scallion and garlic sauce.
What makes this salad especially delicious is the dressing. Instead of simply whisking together a cold vinaigrette, the scallions, garlic, and sesame seeds are gently fried in olive oil until fragrant and sizzling. The hot mixture is then poured directly over the fresh salad ingredients. The warmth releases the aromas of the garlic and scallions and coats every ingredient with savory, nutty flavor.
Finished with balsamic vinegar and a little chili flake, this butter bean salad has a wonderful balance of creamy, crunchy, tangy, savory, and slightly spicy flavors.
Why You’ll Love This Butter Bean Salad
There are so many reasons to add this recipe to your regular meal rotation.
First, it is quick and easy. Since canned butter beans are used, there is no need to soak or cook dried beans. Simply drain and rinse them, chop the vegetables, prepare the scallion sauce, and combine everything.
The combination of textures is another reason this salad works so well. Butter beans are soft and creamy, cucumber provides freshness and crunch, avocado adds richness, and sun-dried tomatoes bring a chewy texture and concentrated tomato flavor.
Then there is the scallion sauce.
The dressing is what really sets this salad apart. Frying chopped scallions with garlic and sesame seeds in olive oil creates a fragrant sauce that is much more flavorful than a basic oil-and-vinegar dressing. The sesame seeds become lightly toasted, while the scallions soften and the garlic becomes aromatic.
A splash of balsamic vinegar cuts through the richness and adds acidity, while chili flakes give the salad just enough heat.
This is one of those recipes that tastes simple but feels special.
What Are Butter Beans?
Butter beans are large, creamy white beans that are also commonly known as lima beans. They have a mild flavor and soft, buttery texture, making them particularly good for salads.
Their creamy texture works beautifully with crunchy vegetables such as cucumber. They also absorb dressings well, which means the beans become incredibly flavorful when tossed with the warm scallion sauce.
For this recipe, canned butter beans are perfect because they make the salad especially convenient. Just drain and rinse them thoroughly before adding them to the salad.
If you prefer to cook your own beans from dried, you can absolutely do that. Allow them to cool completely before using them in the salad.
Ingredients You’ll Need
You only need a handful of simple ingredients to make this salad.
Butter Beans
Use one can of butter beans, drained and rinsed. Butter beans provide the creamy, hearty base for the salad.
If your canned beans contain a lot of liquid, rinse them well under cold running water and allow them to drain thoroughly. Excess water can dilute the dressing.
Cucumber
Two medium cucumbers add plenty of freshness and crunch.
You can use regular cucumbers or smaller Persian-style cucumbers. There is no need to peel them unless you prefer them peeled.
Chop the cucumber into bite-sized pieces so that each forkful contains a good combination of ingredients.
Avocado
One ripe avocado adds creamy richness to the salad.
Choose an avocado that is ripe but still firm enough to hold its shape when chopped. Very soft avocado can become mashed when the salad is tossed.
Sun-Dried Tomatoes
Four sun-dried tomatoes packed in oil add a wonderful savory and slightly sweet flavor.
Sun-dried tomatoes have a concentrated tomato taste, so even a small amount can make a big difference. Chop them into small pieces so they distribute throughout the salad.
Because they are packed in oil, you can use them straight from the jar. If they seem particularly oily, you can drain off some of the excess oil first.
Fresh Parsley
About 1/3 cup of chopped fresh parsley adds freshness and color.
Parsley works particularly well here because its bright, herbaceous flavor balances the richness of the avocado, beans, and olive oil.
Scallions
The scallions are the star of the warm dressing.
Chop two scallions and fry them gently in olive oil until softened and fragrant. They add a mild onion flavor without overpowering the other ingredients.
Garlic
Three cloves of garlic make the dressing wonderfully aromatic.
Fresh garlic is best for this recipe. Chop or finely mince it before adding it to the pan.
Sesame Seeds
One tablespoon of sesame seeds adds a subtle nutty flavor and a little texture to the dressing.
Because they are fried with the scallions and garlic, they become lightly toasted and much more fragrant.
Olive Oil
You’ll need 2 tablespoons of olive oil for the scallion sauce.
Extra virgin olive oil works particularly well because its fruity flavor complements the fresh ingredients.
Balsamic Vinegar
One tablespoon of balsamic vinegar provides acidity and a touch of sweetness.
It helps balance the creamy avocado and butter beans while bringing all the flavors together.
Chili Flakes
Half a teaspoon of chili flakes adds a gentle kick.
You can reduce or increase the amount depending on how spicy you like your food.
Salt
Add salt to taste. The amount needed can vary depending on the butter beans and sun-dried tomatoes you use.
How to Store Leftover Butter Bean Salad
Store leftovers in an airtight container in the refrigerator.
Because the salad contains avocado, it is best eaten within a day or two for the best texture and appearance.
The cucumber may release some water as it sits, so give the salad a gentle stir before serving.
If you’re intentionally making this salad for meal prep, consider preparing the components separately and combining them just before eating.
Why This Salad Is Great for Meal Prep
Butter beans make this salad particularly suitable for meal preparation because they are hearty and filling.
You can prepare several components in advance and assemble the salad when you’re ready to eat.
For the best results, keep the following separate:
- Butter beans
- Chopped cucumber
- Scallion sauce
- Fresh parsley
- Avocado
When it’s time to eat, combine everything and add the balsamic vinegar, chili flakes, and salt.
This method helps preserve the texture of the vegetables and keeps the avocado from becoming overly soft.
Frequently Asked Questions
Can I use dried butter beans instead of canned?
Absolutely. Cook the dried butter beans according to the package instructions and allow them to cool before adding them to the salad. You can prepare them a day in advance and store them in the refrigerator.
Can I use another type of bean?
Yes. While butter beans have a particularly creamy texture, you can substitute cannellini beans, chickpeas, or large white beans.
Keep in mind that the texture and flavor will be slightly different.
Can I make this salad without avocado?
Yes. If you don’t have avocado, simply leave it out. You can add another vegetable or some toasted nuts or seeds to provide additional texture.
Is this butter bean salad vegan?
Yes. All of the ingredients in this recipe are plant-based, making it a naturally vegan salad.
Is this salad gluten-free?
Yes, the ingredients listed in the recipe are naturally gluten-free. If you’re serving it with bread or other packaged ingredients, check the labels if you need to avoid gluten strictly.
Can I make the scallion sauce less spicy?
Definitely. The chili flakes are adjustable. You can use less than 1/2 teaspoon or leave them out completely for a mild version.
Can I use another vinegar?
Yes. Red wine vinegar, apple cider vinegar, or fresh lemon juice can work as alternatives to balsamic vinegar. Each will give the salad a slightly different flavor.
Can I use toasted sesame seeds?
Yes. Toasted sesame seeds can make the sauce even more nutty and flavorful. Just be careful not to burn them when heating them with the oil.
How long does butter bean salad last in the fridge?
For the best texture, eat the salad within 1–2 days, especially because it contains avocado and cucumber. Store it in an airtight container in the refrigerator.
Can I serve the salad warm?
The salad is best served fresh with the warm scallion sauce poured over the cool ingredients. You don’t need to heat the entire salad.
Check out more recipes:
Mung Bean Salad with Pomegranate
Butter Bean Salad with Scallion Sauce
Ingredients
For the Salad
- 1 can butter beans drained and rinsed
- 2 medium cucumbers chopped
- 1 avocado chopped
- 4 sun-dried tomatoes in oil chopped
- 1/3 cup fresh parsley chopped
For the Scallion Sauce
- 2 tbsp olive oil
- 2 scallions chopped
- 3 cloves garlic chopped or minced
- 1 tbsp sesame seeds
- 1 tbsp balsamic vinegar
- 1/2 tsp chili flakes
- Salt to taste
Instructions
- Prepare the salad: Add the drained butter beans, chopped cucumbers, avocado, sun-dried tomatoes, and parsley to a large bowl.
- Make the scallion sauce: Heat the olive oil in a small pan over medium heat. Add the chopped scallions, garlic, and sesame seeds. Cook for about 5 minutes, stirring occasionally, until the mixture is hot, fragrant, and sizzling. Be careful not to burn the garlic.
- Combine: Pour the hot scallion and garlic mixture over the salad.
- Season: Add the balsamic vinegar, chili flakes, and salt to taste.
- Serve: Gently toss everything together and serve immediately.
