Marinated Butter Bean Salad

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This Marinated Butter bean Salad is flavorful salad which features butter beans enveloped in a lemon-spiked dressing, with parsley, basil, and summer tomatoes. Big and creamy butter beans are marinated in lemon vinegraitte that’s simple to prepare, infused with fresh herbs, creating a quick side dish or main salad in minutes. This can also be served as an appetizer and it’s delicious that you’ll make it again and again.

This salad is good on it’s own, it also makes an interesting topping on crostini or toast. It’s very simple to make, you just have to mix everything in one bowl and let it marinate. The longer it waits the better it tastes. I love the large size of butter beans, as they are perfect for this Marinated butter bean salad. They are creamy and thick and taken to the next level when toasted in this delicious lemon vinaigrette.

WHAT KIND OF BEANS CAN I USE?

I used large butter beans for this recipe, but if you don’t have butter beans available try cannellini beans or chickpeas. I would avoid softer beans that tend to mash easily, like navy beans or great northern beans. Cannellini beans and chickpeas are large enough and firm enough to hold up to the stirring of this salad.

HOW LONG DOES THIS SALAD STAY GOOD?

This is another great example of a “refrigerator salad” or a salad that holds up really well in the refrigerator. This salad will stay enjoyable when stored in the refrigerator for a good four days or so. The flavors will blend and the beans will marinate in the dressing as it refrigerates, making it even better the next day! Make sure to give it a stir just before serving to redistribute the flavors.

Check out more recipes:

Beetroot Lentil Salad

Zucchini Cream Pasta

Sun-Dried Tomato Crostini

Summer Green Potato Salad