Herby Butter Bean Salad with Lemon-Dijon Vinaigrette

Butter beans don’t need much convincing to be good

Butter Beans + Herbs + Lemon-Dijon = The Salad You Didn’t Know You Needed

This butter bean salad is bright, lemony, and full of fresh herbs, with creamy beans doing most of the heavy lifting. It’s simple enough for lunch but good enough to put on the table when company comes over.

Because butter beans don’t need much convincing to be good.

In Southern kitchens, butter beans are often cooked low and slow until they’re tender and creamy. I love them that way. However, they are just as good served cool or at room temperature with a bright vinaigrette.

This easy butter bean salad gives an old familiar a lighter expression.

An easy butter bean salad

The recipe starts with creamy butter beans. Then I add scallions and plenty of fresh Italian parsley.

A simple lemon-Dijon dressing brings everything together. Fresh lemon juice adds acidity, while garlic and Dijon mustard give the dressing a little bite. Olive oil rounds everything out.

The result is fresh and flavorful without losing the satisfying creaminess that makes butter beans so good in the first place.

Even better, you can make this salad with canned butter beans. That makes it an easy side dish when you don’t want another pot simmering on the stove.

Just rinse and drain the beans well. Then toss them gently with the remaining ingredients so they stay mostly intact.

What to serve with butter bean salad

This lemon butter bean salad works with all kinds of meals. Serve it alongside roasted or grilled chicken, fish, sandwiches, or a spread of vegetables.

I especially like it next to something rich. The lemon and Dijon bring enough brightness to balance the rest of the plate.

You can also serve this butter bean salad for a picnic, cookout, or potluck. In fact, I think it gets even better after the beans have had a little time to sit in the dressing and get acquainted.

It’s still humble. Still satisfying.

Just showing a little ankle.

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Herby Butter Bean Salad with Lemon-Dijon Vinaigrette

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Description

Creamy butter beans get tossed with scallions, plenty of fresh parsley, and a bright lemon-Dijon vinaigrette in this simple butter bean salad. Serve it right away or let it sit for a bit so the beans can soak up all that lemony goodness.

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2 (15-ounce) cans butter beans, drained and rinsed

3 scallions, thinly sliced

1/2 cup chopped fresh Italian parsley

1 small garlic clove, finely grated or minced

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice, plus more to taste

1/4 cup extra-virgin olive oil

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

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Instructions

1. In a large bowl, whisk together the garlic, Dijon mustard, honey, lemon zest, lemon juice, salt, and black pepper. Slowly whisk in the olive oil until the dressing comes together.
2. Add the drained and rinsed butter beans to the bowl. Gently toss them in the dressing, taking care not to break them up too much.
3. Fold in the scallions and parsley. Taste and add more lemon juice, salt, or black pepper as needed.
4. You can serve the salad right away, but I like to let it rest for about 15 to 20 minutes at room temperature. This gives the beans a chance to soak up some of the dressing.
5. Serve at room temperature or slightly chilled.

Notes

Choose good butter beans. Since they’re the star here, look for large, creamy butter beans that hold their shape. Be gentle when rinsing and tossing them.

Make it ahead. The salad can be made a few hours ahead and refrigerated. Let it sit at room temperature for about 15 minutes before serving, then give it a gentle toss and freshen it with another squeeze of lemon if needed.

Don’t skip the lemon zest. The juice gives you acidity, but the zest is what really brings that fresh lemon flavor.

About the honey. It’s not there to make the salad sweet. That little bit rounds out the lemon and Dijon. If your lemon is naturally sweet or you prefer a sharper vinaigrette, you can leave it out.

• Prep Time: 15
• Cook Time: 15