Description
Marinated Butter Beans is a flavorful and refreshing salad featuring butter beans, olives, red peppers, artichokes, and fresh herbs, all tossed in a zesty, spicy marinade.
Ingredients
Scale
Beans & Veggies
- 1 can (about 14 oz or 400 g) butter beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1/2 cup (about 20) green olives, roughly chopped
- 1 jarred roasted red pepper, roughly chopped
- 6–7 jarred artichoke hearts, halved
- 1/2 cup fresh dill, minced and loosely packed
- 1/2 cup fresh parsley, minced and loosely packed
- 1 lemon’s worth of zest
- 1 tsp kosher salt, plus more as needed
Spicy Marinade
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1 tbsp honey or maple syrup
- 1 clove garlic, finely minced
- 1 tsp red pepper flakes
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
Instructions
- Prepare Vegetables: In a large bowl, combine butter beans, red onion, olives, red pepper, artichoke hearts, dill, parsley, and lemon zest.
- Make Marinade: In a separate bowl, whisk together lemon juice, olive oil, honey, garlic, red pepper flakes, cumin, and cayenne pepper.
- Combine: Pour the marinade over the vegetables and beans. Toss well to coat evenly.
- Marinate: Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Serve: Enjoy your marinated butter beans salad as a side dish or light meal.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Feel free to adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes and cayenne pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg