Greek Butter Bean Salad – Sharon Palmer, The Plant Powered Dietitian

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This Greek Butter Bean Salad is impressed by the pure, sunny flavors and substances of Greece: olives, tomatoes, peppers, onions, capers, oregano, and lemons. Greek delicacies is crammed with lovely bean salad dishes, resembling this one. This vegan gluten-free butter bean salad is hearty sufficient to be the primary occasion of your meal, served with a easy soup, resembling vegetable soup or lentil soup, and a few rustic entire grain bread. All it’s a must to do is cook dinner up your butter beans and toss in greens, olive oil, lemon juice, and herbs. This salad retains effectively within the fridge for as much as one week. You also can substitute canned butter beans to make this recipe in a jiffy. Whip it up for meal prep through the week, potlucks, picnics, household dinners, and extra.

Nutrition Notes

The star of this wholesome salad is pulses, which embrace dried beans, peas and lentils. These are very healthful meals you must embrace in your weight loss plan extra typically—I like to recommend consuming them each single day. Not solely are pulses a budget-friendly protein supply, they’re linked with a number of well being advantages, together with coronary heart well being, and decrease threat of kind 2 diabetes and sure forms of most cancers. So, strive including extra bean-based dishes to your menu. Read extra concerning the well being advantages of pulses right here.

Check out my reside video exhibiting how I made this recipe in my very own kitchen as a part of my IGTV Sustainability Series right here.

 

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Description

This utterly plant-based, vegan, gluten-free Greek Butter Bean Salad recipe is impressed by the pure flavors and substances of Greece: olives, tomatoes, peppers, onions, capers, oregano, and lemons.



  1. Soak beans in water in a single day.
  2. Drain water and add beans to a giant pot. Cover with 8 cups water and add 1 vegetable bullion dice. Place lid on pot and simmer for about 1 ½ hours, till tender but agency.
  3. Drain any leftover liquid and funky.
  4. Place beans in a big bowl and add onions, tomatoes, bell pepper, olives, garlic, lemon juice, olive oil, oregano, capers, and parsley. Season with salt and pepper. Gently toss substances to mix effectively.
  5. Serve at room temperature or chill till serving time.
  6. Makes 8 servings (about 1 cup every)

Notes

If you utilize canned butter beans as a substitute of dried beans for this recipe, you have to 6 cups, which is about 3-1/2 (15-ounce) cans of beans. Drain the liquid from the beans, and omit the water and vegetable bouillon referred to as for within the recipe (omitting steps 1-2). Add them in step 4.

  • Prep Time: 12 minutes
  • Cook Time: 1 hour half-hour
  • Category: Side Dish
  • Cuisine: Mediterranean, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 246
  • Sugar: 6 g
  • Sodium: 412 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 40 g
  • Fiber: 12 g
  • Protein: 13 g
  • Cholesterol: 0 mg

Keywords: greek, bean salad, wholesome salad, mediterranean, butter beans, butter bean

For different bean-based dishes, try a few of my favorites:

Mediterranean White Bean Salad with Persimmons
Fresh Cranberry Beans with Pasta and Greens
Spicy Pumpkin Black Bean Burgers
Ratatouille with White Beans
Green Bean Chickpea Salad with Za’atar
Vegan Stir Fry with Chinese Long Beans and Tofu
Jackfruit Black Bean and Quinoa Tacos

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