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.
Ingredients
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
Instructions
- 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.
- 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.
- Fold in the scallions and parsley. Taste and add more lemon juice, salt, or black pepper as needed.
- 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.
- 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