Italian Butter Bean Salad

This Italian butter bean salad is creamy and refreshing, delicious on its own with fresh bread or alongside a juicy steak, stews and grilled food.

Course Side Dish

Cuisine Italian

Keyword butter beans, Italian bean salad, lima beans

Prep Time 10

Resting time (recommended) 1

Total Time 1 10

Servings servings

Calories 295kcal

Author Nicole Shroff

Ingredients

800 g canned butter beans 2 x 15.5 oz cans, or thawed from frozen
1 small red onion thinly sliced
1 tablespoon fresh parsley finely chopped

Dressing

60 ml olive oil ¼ cup
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 medium clove garlic chopped small
½ teaspoon salt
⅛ teaspoon black pepper

Instructions

Drain and rinse 800 g canned butter beans then add to a medium mixing bowl with 1 small red onion and 1 tablespoon fresh parsley, mix and set aside.

Dressing

In a small bowl whisk together 60 ml olive oil, 2 tablespoons white wine vinegar, and 2 tablespoons lemon juice to make an emulsion then whisk in the 1 medium clove garlic, ½ teaspoon salt and ⅛ teaspoon black pepper.
Pour the dressing over the beans and mix well till all ingredients are well coated. Ideally cover and let it rest in a cool place for an hour then stir before serving for best flavour.

Notes

The dressing can be prepared in advance and kept in a sealed jar. It is a temporary emulsive dressing which means it will separate after resting so shake well before tossing in the salad.

Make ahead and storing - This bean salad improves in flavour after resting. For best results prepare an hour before serving. Keep in a sealed container and keep in the fridge for 2-3 days.

Nutrition