This easy Butter Bean Salad is fresh, delicious and packed with fibre and plant-based protein. With creamy butter beans, crunchy radish, fresh dill and a tangy lemon vinaigrette, it makes a hearty and delicious side dish!
It’s that time of year when a lot of us start craving dishes that are lighter and fresh after what usually feels like a very long winter!
This Butter Bean and Radish salad is the perfect salad to welcome in spring and is a nice change from your typical green salad. It’s bright, zesty, and bursting with the fresh flavours, but still hearty and satisfying.
It’s also a great way to get more beans in your diet, which I get aren’t always the most exciting food but are such a good source of fibre, protein and nutrients like folate, iron and magnesium!
Ingredient notes
- Butter beans: these beans have a buttery, creamy texture and hold their shape really well. I like to use the brand Eden because they soak their beans overnight and then cook them with seaweed, making them easier to digest. You can also use cannellini beans if you can’t find butter beans.
- Radish: adds a nice crunch, colour and more nutrients to the salad. The fresher the better!
- Dill: fresh dill pairs perfectly with the tangy lemon vinaigrette and adds a ton of flavour to the salad. Dried dill won’t pack the same kind of punch, so I recommend sticking to fresh,
- Parsley: adds more fresh flavour to the salad. I prefer using flat-leaf parsley (Italian parsley), which has more flavour than curly parsley.
- Feta cheese: feta cheese really helps to elevate this dish even more. If you’re dairy-free, you could use a plant-based feta substitute, or omit all together.
- Shallot: since the flavour of raw shallot can be a little sharp, we’re quickly marinating them in a lemon vinaigrette, which helps to mellow them out a bit.
- Lemon: lemon zest and juice gives the salad its nice bright flavour.
- Olive oil: for some healthy fats. I recommend using a good quality extra-virgin olive oil for the best flavour and health benefits.
- Dijon: adds a wonderful tanginess to the vinaigrette. It also acts as a natural emulsifier.
- Garlic: fresh garlic adds a nice kick.
- Red pepper flakes: for a touch of heat, but completely optional!
- Sea salt and black pepper: salt helps the flavours of the salad pop, while black pepper adds a little more depth.
How to make butter bean and radish salad
- Whisk together the vinaigrette ingredients, add the shallot and allow to sit for 5-10 minutes.
- Add the butter beans, radish, herbs and red pepper flakes and toss to combine. Allow to sit so the flavours can come together.
- When ready to eat, add the feta cheese and garnish with additional herbs and olive oil if desired.
Serving suggestions
- Pair with your favourite protein like baked salmon, grilled chicken or steak for a healthy, balanced meal!
- Spoon over chopped lettuce.
- Enjoy as a delicious breakfast plate with eggs, sourdough toast and avocado.
- Serve with wholegrain crackers or toasted sourdough bread.
If you make this Butter Bean and Radish Salad, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Butter Bean and Radish Salad
This easy Butter Bean Salad is fresh, delicious and packed with fibre and plant-based protein. With creamy butter beans, crunchy radish, fresh dill and a tangy lemon vinaigrette, it makes a hearty and delicious side dish!
SERVINGS 4 as a side
Ingredients
Lemon Vinaigrette
- 2 tbsp extra-virgin olive oil
- Zest of one lemon
- 1/4 cup fresh lemon juice
- 1 tsp dijon mustard
- 1 clove garlic grated or minced
White Bean Salad
- 1 small shallot thinly sliced
- 2 15 oz cans butter beans drained and rinsed well
- 8-10 radish thinly sliced
- 1/3 cup fresh dill chopped
- 3 tbsp fresh parsley chopped
- 1/4 tsp red pepper flakes optional
- Sea salt and black pepper to taste
- 1/2 cup crumbled feta cheese optional
Instructions
- Add the vinaigrette ingredients to a medium bowl and whisk to combine. Add the shallots and a pinch and sea salt, stir and let sit for 5-10 (this helps to mellow out the flavour).2 tbsp extra-virgin olive oil, Zest of one lemon, 1/4 cup fresh lemon juice, 1 tsp dijon mustard, 1 clove garlic, 1 small shallot
- Add the beans, radish, herbs and red pepper flakes. Season with salt and pepper and gently toss to combine. Let sit for 20-30 minutes before serving to allow the flavours time to meld.2 15 oz cans butter beans, 8-10 radish, 1/3 cup fresh dill, 3 tbsp fresh parsley, 1/4 tsp red pepper flakes, Sea salt and black pepper
- When ready to serve, stir in the feta cheese. Garnish with a little extra-virgin olive oil and additional herbs if desired and enjoy!1/2 cup crumbled feta cheese
Video
Notes
This salad tastes even better as it sits, however if leaving longer than a few hours I recommend waiting to add the radish until you’re ready to serve so that they don’t lose their crunch.
Nutrition
Calories: 330kcal | Carbohydrates: 36g | Protein: 18g | Fat: 12g | Fiber: 10g
Did you make this recipe?Let me know how it was!
