Best Butter Bean Salad Recipes
BUTTER BEAN & TOMATO SALAD
This quick and easy vegan French salad combines delicious flavours - perfect summer dish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
- On the day, bring the salad to room temperature and give it a good stir before serving.
Nutrition Facts : Calories 109 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
BUTTER BEAN SALAD
This is a nice summery side that uses flavorful olive oil and tastes fresh, even though it uses canned beans. It's sure to perk up any picnic spread. Sandra Jackson - Mobile, AL
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.
Nutrition Facts : Calories 147 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
MARINATED GREEN BEAN AND BUTTER BEAN SALAD
This Southern side dish may be served with our Baked Country Ham.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
- Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
- In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.
BUTTER BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
FAVA AND BUTTER BEAN SALAD
This salad is so delicious, so refreshing, so satisfying, and so easy that you must try it. One key to this simple combination is letting it chill in the fridge for a few hours to marry all the flavors. You can substitute parsley or basil for the mint, but I beg you to try it with the mint. There is something about the taste of fava beans that the mint really brings out like no other herb.
Provided by Chef John
Categories Salad Beans Three Bean Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the fava beans and cook until skins are translucent and easy to pull away, about 6 minutes. Transfer beans with a slotted spoon to a bowl of ice water; cool to room temperature, 1 to 2 minutes. Squeeze each bean at one end to remove the bean from it's skin; discard skins and reserve beans.
- Whisk lemon juice, garlic, red pepper flakes, salt, and black pepper together in a large bowl; slowly whisk 2 tablespoons olive oil into lemon juice mixture until dressing is thick and emulsified.
- Stir fava beans, butter beans, roasted red peppers, and mint into dressing; toss to coat beans completely. Drizzle remaining olive oil over the top and season salad with salt and black pepper. Cover and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 47.5 g, Fat 14.6 g, Fiber 17.4 g, Protein 19.8 g, SaturatedFat 2.1 g, Sodium 490.9 mg, Sugar 4.9 g
BUTTER BEAN TOMATO SALAD
"I make this simple salad often for summer barbecues," writes Denise Neal of Castle Rock, Colorado. "People always like it and ask for the recipe. It can be made a day ahead and kept in the fridge. And it's good served cold or at room temperature." TIP: Use care when tossing the salad with the dressing to prevent the tender butter beans from getting crushed.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beans, tomatoes, onion, yellow squash, zucchini and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad; gently toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE
Are you wondering what butter beans are? They're what we call lima beans in the South because of their creamy, buttery texture. For this salad, I thought about succotash, a classic Soul Food dish made with butter beans, fresh corn and tomatoes, then I added a few more fresh summer veggies and herbs, plus a spicy, tangy vinaigrette. You really could add anything else from your garden or the farmers' market, like zucchini, bell peppers or snap peas-go ahead and make it your own!
Provided by Carla Hall
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
- For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.
FENNEL AND BUTTER BEAN SALAD
Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.
Provided by KeizerKitchen
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine butter beans, fennel, and scallions in a bowl.
- Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
- Refrigerate at least 1 hour before serving, or up to 1 day.
Nutrition Facts : Calories 195 calories, Carbohydrate 15.6 g, Fat 13.7 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 404.3 mg, Sugar 2 g
GREEK BUTTER-BEAN SALAD
This is a lovely greek style salad that my favourite greek friend makes. It's substantial enough to serve as a main course with warm pita and a nice glass of chilled white wine.
Provided by Lene8655
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth.
- Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing.
- Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing.
- Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.
Nutrition Facts : Calories 408.9, Fat 23.5, SaturatedFat 9.3, Cholesterol 44.5, Sodium 1230.4, Carbohydrate 35.6, Fiber 9.1, Sugar 4.7, Protein 16.3
CHILLED BUTTER BEAN SALAD
This recipe is from Glory Brand Butter Beans and I made it for a dinner party we attended this weekend. It was a huge hit with no leftovers, sigh. I did not use the cilantro leaves or the cumin or all of the cayenne pepper, because some of our friends are flavor woozes, but i will post it exactly like Glory posted it. Enjoy it is good!! Cook time is chill time.
Provided by mandabears
Categories < 4 Hours
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl.
- Chill.
- Enjoy.
Nutrition Facts : Calories 264.8, Fat 14.6, SaturatedFat 2.1, Sodium 453.4, Carbohydrate 30.3, Fiber 6, Sugar 2.9, Protein 6.7
BUTTER BEAN & CHILLI TOMATO SALAD
Superhealthy, counts as 2 of 5-a-day
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.
Nutrition Facts : Calories 116 calories, Fat 4 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.83 milligram of sodium
EASY SUMMER "MEXICAN" BUTTER BEAN SALAD
This is a great, quick, fresh tasting salad with a Mexican "flair" that's easy to whip-up for cookouts or picnics or anytime you're grilling. I got it originally from gloryfoods.com, but have modified it slightly(mainly less oil, more cayenne). It's a terrifc way to use the cukes from your garden and your homegrown tomatoes could easily be used in place of the grape tomatoes. Cannellini beans, garbanzo beans or black-eyed peas can be substituted for the butter beans. Frozen vs canned is a matter of preference.
Provided by nanpie
Categories Corn
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Add garlic, oil, cumin, cayenne, lime juice, pepper and salt to large mixing bowl.
- Wisk well.
- Add all other ingredients.
- Mix well to coat all ingredients with the dressing.
- Cover.
- Refrigerate until chilled.
- Stir well before serving. Serve cold.
Nutrition Facts : Calories 303.1, Fat 13.6, SaturatedFat 1.1, Sodium 991.8, Carbohydrate 41.2, Fiber 8, Sugar 4, Protein 8.9
SMOKED MACKEREL, COURGETTE & BUTTER BEAN SALAD
Get a dose of omega-3 in this gluten-free salad that takes just 15 minutes to prepare. It's ideal for a quick and easy midweek supper, or a filling lunch
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Starter, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Toss everything together in a salad bowl, taste and adjust for seasoning, then serve.
Nutrition Facts : Calories 644 calories, Fat 47 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.5 milligram of sodium
BUTTER BEAN, CUCUMBER & RADISH SALAD
Crunch and freshness are the order of the day with this zesty, healthy side salad with pulses and herbs
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl, garlic, parsley, mint, lemon juice and zest and olive oil with some seasoning to make a dressing.
- Add butter beans, radishes and cucumber then mix the dressing through the salad.
Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 13 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
BUTTER BEAN SALAD
Make and share this Butter Bean Salad recipe from Food.com.
Provided by Mercy
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a medium bowl.
- Toss to coat beans and vegetables evenly in dressing.
WARM CHICKEN AND BUTTER BEAN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
- Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
- Per serving: Calories 499; Fat 16 g (Saturated 3 g); Cholesterol 99 mg; Sodium 1,384 mg; Carbohydrate 36 g; Fiber 6 g; Protein 47 g
Nutrition Facts : Calories 499 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 1384 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 47 grams
BUTTER BEAN, GRILLED COURGETTE, ROAST RED PEPPER & CHORIZO SALAD
Make the most of seasonal summer ingredients in this warm and spicy vegetable salad. It makes a great Spanish-style tapa too
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 9
Steps:
- Heat grill to high. Heat the olive oil in a frying pan over a medium heat. Add the chorizo and cook for 7-9 mins, until it is cooked through and has released its oil. Take chorizo out of the pan with a slotted spoon and set aside. Reduce heat, whisk in vinegar, then remove pan from heat.
- Put the pepper on a baking sheet, cut-side down then grill for 3-4 mins, or until the skin blisters and starts to turn black. Put the pepper in a bowl and cover with cling film. Once it is cool, peel off the skin, remove the seeds and then tear the pepper into strips.
- Cook peas and broad beans in boiling salted water for 1-2 mins, then tip into a big bowl of ice cold water to keep their bright green colour. Drain and set aside.
- Heat a griddle pan until hot. Brush the courgettes with a little bit of olive oil, then cook on both sides for 1-2 mins until just tender but not soft.
- Add the butter beans and rest of the ingredients to the pan with the dressing. Add the lemon juice and seasoning and gently toss everything together.
Nutrition Facts : Calories 563 calories, Fat 34 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 12 grams sugar, Fiber 16 grams fiber, Protein 29 grams protein, Sodium 3.83 milligram of sodium
HOT BUTTER BEAN SALAD WITH LEMON
A quick, healthy side dish you can make with storecupboard ingredients
Provided by Good Food team
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Heat the oil in a small frying pan, then soften the garlic for 1 min. Tip in the beans and briefly warm in the garlicky oil. Turn off the heat, then stir in the lemon zest and juice, the parsley and some seasoning. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Protein 7 grams protein, Sodium 1.31 milligram of sodium
CHICKPEA, BACON AND BUTTER BEAN SALAD
Make and share this Chickpea, Bacon and Butter Bean Salad recipe from Food.com.
Provided by Kitzy
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl mix together the yoghurt, lemon juice, garlic, parsley and pepper. Set aside.
- Divide the spinach between the two plates.
- Fry the bacon until it's almost done, then add the beans and yoghurt mixture. Keep stirring so it doesn't stick or burn and keep on the heat until everything is hot through.
- Spoon the mixture over the spinach leaves and stir.
Nutrition Facts : Calories 522.3, Fat 31.4, SaturatedFat 10.6, Cholesterol 49, Sodium 1134.4, Carbohydrate 41.8, Fiber 9.2, Sugar 2.8, Protein 19.5
BUTTER BEAN SALAD
Red onions, red peppers and sun-dried tomatoes add color to this easy-to-make Butter Bean Salad. Serve chilled, and prepare for compliments.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 9
Steps:
- Mix mustard, oil and lemon juice until well blended; set aside.
- Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
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