This Butter Bean Salad bursts with colour and fresh flavour. Simple enough to serve as a side, it’s also hearty and nutritious enough to be a light, meat-free main. Creamy butter beans combine with crunchy vegetables and a straightforward vinaigrette for a salad that comes together in minutes—just mix and toss.
A quick, tasty recipe. Next time I’ll try it with red onion for a sharper bite.
– Leigh
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Why You’ll Love This Recipe:
- Made from everyday ingredients you likely have on hand.
- Butter beans are smooth and creamy, making them an ideal base that soaks up the vinaigrette and complements the vegetables.
- Versatile: serve as a colourful side or a satisfying meat-free meal.
- Easily customised to suit your taste or whatever’s in the pantry.
- Scales well—double or triple when feeding a crowd.
- Fresh vegetables provide crisp texture and vibrant flavour.
- Perfect for busy evenings when you want a simple, nourishing side.
- Naturally gluten-free, nut-free and vegan, suitable for many dietary needs.
Recipe Inspiration: This salad is one I make often for quick lunches because canned beans keep well and make a reliable, nutritious base.
Ingredients and Substitutions:
See the recipe card below for exact quantities and the full method.
- Butter beans: canned beans are convenient and have a silky texture. Rinse and drain before using.
- Brown/yellow onion: adds a mild savory background; swap for red onion if you prefer a sharper note.
- Celery: adds crunch and subtle freshness.
- Carrot: for sweetness and texture.
- Red pepper (capsicum): brings colour and sweet crunch.
- Parsley: flat-leaf parsley brightens the salad; include stems if you like the added texture.
- Garlic: use a fresh clove minced into the dressing for the best flavour.
- Extra virgin olive oil: choose a good quality oil for flavour and health benefits.
- Apple cider vinegar: provides the acidic balance in the vinaigrette.
- Sea salt and freshly ground black pepper: season to taste.
Variations:
You can adapt this salad easily. Good additions include:
- Halved cherry tomatoes
- Pitted Kalamata olives
- Crumbled feta cheese
- Sliced radishes
- Fresh basil or mint
- Pine nuts or chopped almonds
How to Make Butter Bean Salad:
See the recipe card below for exact quantities and the complete method.
1 – Prepare the Salad: Drain and rinse the butter beans and add them to a large bowl. Finely chop the carrot, celery, onion, pepper and parsley and add them to the bowl.
2 – Prepare the Dressing: Mince the garlic and combine it with the olive oil and apple cider vinegar. Drizzle the dressing over the salad, season with sea salt and freshly ground black pepper, and toss until well combined.
Hint: Taste and adjust the seasoning—proper seasoning lifts the entire dish.
Tips for Success, Storage and FAQs:
Yes. Make it a day ahead if needed, but add the parsley just before serving to keep it bright and green.
Store in an airtight container in the fridge for up to 3 days.
Yes. Cannellini, navy, great northern beans or chickpeas all work well as substitutes.
Yes—if using dried beans, allow time to soak and cook them thoroughly before making the salad.
Top Tip:
Keep a selection of canned beans in the pantry so you can quickly assemble simple, nutritious dishes like this salad or other easy mains and dips.
Serving Suggestions:
- Serve as a light meat-free meal with crusty bread.
- Or offer it as a side with grilled meat, fish or poultry.
- Great for picnics and potlucks—this salad travels well.
This quick Butter Bean Salad is an easy, flexible recipe to add to your weekly rotation and can be tailored to use what you have on hand.
Alex xx
More Delicious Recipes For You To Try:
-
Peach and Prosciutto Salad
-
Easy Potato Salad with Peas and Mint
-
Beetroot and Goat Cheese Salad
-
Thai Noodle Salad
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Butter Bean Salad
Please note:
When weights are provided, weighing ingredients gives the best results. Oven temperatures (if listed) are fan forced.
Ingredients
- 2 cans butter beans (800 g/28 oz) – drained and rinsed
- 1 large carrot – peeled and finely chopped
- 2 ribs celery – finely chopped
- 1 medium brown/yellow onion – finely chopped
- 1 small red capsicum/bell pepper – finely chopped
- ½ cup parsley – finely chopped (leaves and stems)
- 1 clove garlic – minced
- ¼ cup extra virgin olive oil
- 1 ½ tablespoon apple cider vinegar
- sea salt and freshly ground black pepper – to taste
Instructions
-
Drain and rinse the butter beans and add to a large bowl.
-
Finely chop the carrot, celery, onion, capsicum and parsley, then add them to the beans.
-
Mince the garlic and combine with the olive oil and apple cider vinegar. Stir to combine.
-
Drizzle the dressing over the salad, season with salt and pepper, and toss until evenly coated.
Notes
- Butter beans: canned beans are used here for convenience; if using dried beans, soak and cook them first.
- Tablespoon: a standard Australian tablespoon is 20 ml. If your standard differs, use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Seasoning: adjust salt and pepper to taste; freshly ground black pepper and sea salt flakes give the best flavour.
- Storage: keep in an airtight container in the fridge for up to three days.
Nutrition Estimate:
Nutritional Disclaimer:
The nutrition information is an estimate from online calculators. For precise values, calculate using the exact brands and quantities you use.
This post was originally published in September 2020 and has been updated with new photos and minor changes to the recipe.