Description
Butter Bean Salad is fresh and filling! With these big beans, fresh vegetables,, this recipe is a great side dish with any meal.
Ingredients
Units
Scale
- 1 15 oz (425 g) Can of Butter Beans
- 1 Medium Seedless Cucumber, Diced
- 1/2 Medium Red, Orange, and Yellow Bell Peppers
- 10-14 Cherry Tomatoes, Sliced in Half
- 1/2 Small White Onion, Diced
Vinaigrette
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon White Wine or Apple Cider Vinegar
- 0.5 Tablespoon Agave
- 1 Tablespoon Lemon Juice
- 1-2 Garlic Cloves, Minced
- 2 Teaspoons Dijon Mustard
- 0.5 Teaspoon Salt
- 0.25 Teaspoon Fresh Cracked Black Pepper
Instructions
- Chop: Prepare your veggies with a knife on a cutting board.
- Strain: Open your can of butter beans and drain the contents into a fine mesh strainer. Lightly rinse the beans with cold water.
- Make the Vinaigrette: Add the oil, vinegar, agave, lemon juice, garlic, Dijon mustard, salt, and pepper to a resealable jar. Close the jar and shake vigorously for about 10 to 20 seconds.
- Mix: Add everything into a large bowl and gently mix with a large spatula until combined. Serve or store!
- Prep Time: 5 Minutes
- Category: Side, Salad, Dinner
- Method: No Bake
- Cuisine: American, Picnic