Description
This completely plant-based, vegan, gluten-free Greek Butter Bean Salad recipe is inspired by the pure flavors and ingredients of Greece: olives, tomatoes, peppers, onions, capers, oregano, and lemons.
Ingredients
Scale
- 1 pound butter beans, dried (may sub with lima beans or 6 cups canned butter beans)*
- 8 cups water
- 1 vegetable bouillon cube
- 1/2 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 1 bell pepper (red, green, or yellow), coarsely chopped
- 2/3 cup Kalamata olives
- 2 cloves garlic, minced
- 2 small lemons, juiced
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ teaspoons oregano
- 2 tablespoons capers, rinsed
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (optional)
Instructions
- Soak beans in water overnight.
- Drain water and add beans to a large pot. Cover with 8 cups water and add 1 vegetable bullion cube. Place lid on pot and simmer for about 1 ½ hours, until tender yet firm.
- Drain any leftover liquid and cool.
- Place beans in a large bowl and add onions, tomatoes, bell pepper, olives, garlic, lemon juice, olive oil, oregano, capers, and parsley. Season with salt and pepper. Gently toss ingredients to combine well.
- Serve at room temperature or chill until serving time.
- Makes 8 servings (about 1 cup each)
Notes
If you use canned butter beans instead of dried beans for this recipe, you will need 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 called for in the recipe (omitting steps 1-2). Add them in step 4.
- Prep Time: 12 minutes
- Cook Time: 1 hour 30 minutes
- 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