Easy Butter Bean Salad with Tomatoes & Parsley
You know those recipes that you don’t even consider a recipe because they’re so easy to make? Because you’re basically just chopping one or two things and throwing it all together? This easy tomato and butter bean salad is one of them. It’s also a lifesaver on a busy day when I simply don’t have the time for a more elaborate lunch or dinner. And honestly? It still tastes great and always leaves me feeling satisfied.
For my tomato and butter bean salad, you just need some basic ingredients:
- cherry tomatoes (regular tomatoes work just as well)
- butter beans (or cannellini beans)
- flat-leaf parsley
- red onions
- olive oil
- balsamic vinegar
- salt & pepper
Nothing fancy. You probably have that stuff at home in your pantry and fridge already, so no grocery haul needed either. What I love about this salad is how fresh it tastes. The beans make it hearty and filling and turn it into a proper meal.
What’s most important here is the taste of the ingredients. Because there are so few ingredients, their quality does make a big difference. Choose really nice tomatoes that actually taste like more than water. A good extra-virgin olive oil always goes a long way, as does a good-quality balsamic vinegar.
Adapt & extend
This recipe is very flexible and easy to adapt to your preferences or just what you have at home that needs using up. You could throw in some arugula, for example. Or add baby spinach. Shallots would work nicely instead of (or even alongside) the red onion slices. You could also try out a different vinegar, like a flavored one. You get the picture – just do whatever strikes your fancy! Consider this a basic recipe for a quick and easy lunch salad. Of course it tastes amazing as a dinner, too!
If you make this butter bean salad recipe, let me know what you think in the comments. I’d love to hear from you!
PrintEasy Butter Bean Salad with Tomatoes & Parsley
A simple butter bean salad with juicy tomatoes, red onion and fresh parsley. Quick to make, full of flavor and perfect for busy days.
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 1-2 portions
- Diet: Vegan, Vegetarian
Ingredients
- 2 cups cherry tomatoes, cut in halves
- 1 (15 oz.) can butter beans, drained (or sub cannellini beans)
- half a red onion, diced small
- small bunch parsley (about 1 cup), chopped
- 2 tbsp olive oil
- 1-2 tbsp balsamic vinegar (depending on how much acid you like – I like a 1:1 ratio of vinegar and oil)
- salt & pepper to taste
Instructions
- Wash and chop your veg. Drain the beans. Put it all in a bowl.
- Add the dressing ingredients and stir well. Enjoy right away or store in the fridge for later.
