Marinated Butter Bean Salad
If you’re looking for a salad that’s simple, satisfying, and quietly impressive, this marinated butter bean salad might just become a new staple. It’s fresh yet hearty, tangy yet slightly sweet, and the kind of recipe that gets better the longer it sits. Best of all, it comes together in minutes using pantry staples and a handful of fresh ingredients.
Butter beans (also known as lima beans) are the star here — creamy, mild, and perfect for soaking up a bold lemon-mustard marinade. Combined with crisp cucumber, punchy red onion, sun-dried tomatoes, and fresh parsley, this salad strikes that sweet spot between comforting and refreshing. Serve it over a bed of arugula or mixed greens for a light lunch, an easy dinner side, or a dish that travels beautifully to picnics and potlucks.
Why You’ll Love This Marinated Butter Bean Salad
There’s a lot to love about this recipe, whether you’re new to plant-based cooking or a seasoned salad enthusiast.
- Quick and easy – No cooking required, just chopping and mixing
- Meal-prep friendly – Tastes even better after marinating
- Naturally vegan and gluten-free
- Protein-rich and filling, thanks to butter beans
- Bright, fresh flavors balanced with richness and depth
- Perfect year-round, but especially great in warmer months
What Are Butter Beans?
Butter beans are large, creamy white beans with a soft texture and mild flavor. In the UK and many parts of Europe, “butter beans” usually refers to mature lima beans, while in the US the terms are often used interchangeably.
They’re ideal for salads because:
- They hold their shape well
- They have a smooth, buttery texture
- They absorb marinades beautifully
If you enjoy chickpea salads or white bean salads, butter beans are a lovely alternative that feels a bit more luxurious.
Ingredients You’ll Need
This marinated butter bean salad relies on simple, easy-to-find ingredients. Each one plays an important role in building flavor and texture.
For the Marinade
- 1 teaspoon Dijon mustard – adds sharpness and depth
- 1 tablespoon olive oil – for richness and mouthfeel
- Juice of ½ lemon – brightens everything up
- 1 teaspoon maple syrup – balances the acidity
- ⅓ teaspoon salt, plus black pepper to taste
For the Salad
- 1 can butter beans, drained and rinsed
- ½ small red onion, finely chopped
- ½ English cucumber, chopped
- 3–4 sun-dried tomatoes, chopped
- A handful of fresh parsley, finely chopped
To Serve
- Arugula (rocket) or mixed salad greens
Why Marinating Makes All the Difference
Marinating isn’t just for tofu or vegetables — beans benefit enormously from it. Because butter beans are mild and starchy, they act like sponges, absorbing the lemony, slightly sweet dressing.
Letting the salad rest:
- Softens the bite of the red onion
- Allows the mustard and lemon to mellow
- Brings all the flavors into balance
This is why this salad is ideal for make-ahead meals — it improves with time rather than wilting.
Serving Ideas for Marinated Butter Bean Salad
This marinated butter bean salad is wonderfully versatile. Here are a few ways to enjoy it:
- As a light lunch, served generously over arugula
- As a side dish with roasted vegetables or grilled mains
- Stuffed into wraps or pita bread with extra greens
- As part of a mezze platter with hummus, olives, and flatbread
- Topped with avocado for extra creaminess
It also pairs beautifully with roasted potatoes, grain bowls, or simple soups.
Variations and Add-Ins
Once you’ve made the base recipe, it’s easy to adapt it depending on what you have on hand.
Try Adding:
- Cherry tomatoes for extra juiciness
- Capers or olives for a briny kick
- Roasted red peppers for sweetness
- Fresh dill or basil instead of parsley
Make It Heartier:
- Serve with quinoa, farro, or couscous
- Top with toasted seeds or nuts
Change the Greens:
- Baby spinach
- Mixed salad leaves
- Massaged kale
This salad is forgiving and flexible — a great foundation recipe to make your own.
Storage and Make-Ahead Tips
One of the best things about this butter bean salad is how well it keeps.
- Store leftovers in an airtight container in the fridge for up to 3 days
- The flavor will continue to develop as it sits
- If serving over greens, store the salad and greens separately to keep everything fresh
Before serving leftovers, give the salad a quick stir and taste — you may want to add a squeeze of lemon or a pinch of salt.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Marinated Butter Bean Salad
Ingredients
For the marinade:
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 tsp maple syrup
- ⅓ tsp salt
- Black pepper to taste
For the salad:
- 1 can butter beans drained and rinsed
- ½ small red onion finely chopped
- ½ English cucumber chopped
- 3-4 sun-dried tomatoes in oil chopped
- 1 handful fresh parsley chopped
To serve:
- Arugula rocket or other leafy greens
Instructions
- In a large salad bowl, whisk together the Dijon mustard, olive oil, lemon juice, maple syrup, salt, and black pepper until smooth.
- Add the butter beans, red onion, cucumber, sun-dried tomatoes, and parsley to the bowl.
- Gently mix until everything is well coated in the marinade.
- Let the salad marinate for at least 15 minutes to allow the flavors to develop.
- Serve over a bed of arugula or other greens, spooning any extra marinade over the top.
