10 Minute Marinated Butter Bean Salad
on Sep 08, 2025
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This Marinated Butter Bean Salad is prepared in under 10 minutes and combines creamy butter beans tossed in a tangy red-wine vinegar and olive oil dressing. This recipe is inspired by an item we love at the Whole Foods Market olive bar!
If you’re looking for more prep-ahead salad recipes, be sure to check out our Shaved Celery and Fennel Salad and Sumac Chicken Salad with Feta Basil Dressing.
Why You’ll Love This Recipe
This bean salad recipe is a great prep-ahead and meal prep side that can pair with any main or protein.
- Tangy and creamy from the vinegar and butter beans
- Minimal ingredients
- It can be prepped ahead, making this great for meal prep
- Comes together in under 10 minutes
- No cooking required
- Vegan and gluten-free
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- Butter beans: We are using big, butter white beans, drained and rinsed.
- Dressing: The dressing is a mix of extra-virgin olive oil, red wine vinegar, dijon mustard to help emulsify, kosher salt, and freshly ground black pepper.
- Add-ins: Thinly sliced green onions, finely chopped roasted red peppers (use jarred roasted red peppers for easy prep!), and fresh parsley are tossed in the beans.
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- For optimal flavor, let this sit in the fridge for up to 30 minutes, or overnight.
- If you don’t have butter beans, cannellini beans, or any white bean variety will work.
- Substitute with any of your favorite vinegars, such as sherry vinegar or apple cider vinegar.
- Storing: Store in an airtight container in the fridge for up to 4 days.
- Add any proteins and cheese, such as feta cheese, chickpeas, tuna, or chicken.
- Add-on Ideas: Red onion, cherry tomatoes, green beans, garbanzo beans, or arugula, to name a few!
How to Make this Marinated Bean Salad
Step 1: In a large bowl, add your butter beans, green onions, red pepper, and chopped parsley.
Step 2: Then add olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Toss to combine.
Step 3: Let your bean salad chill in the fridge for 30 minutes, or up to 4 days.
Step 4: Give one final stir before serving, adjusting the seasoning as needed.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with this marinated bean salad? We have you covered!
- Serve alongside our Lemon Chicken with Charred Leek Sauce or Crispy Panko Breaded Buffalo Chicken Cutlets.
- Toss with Tuna Nicoise Salad with Mustard Vinaigrette.
- Have a potluck with Prosciutto and Melon and Easy 15 Minute Smoked Trout Dip.
Marinated Bean Salad FAQs
Yes, you can make this ahead! This won’t get soggy, and it will actually get more flavorful as it sits in the fridge.
We don’t recommend freezing due to the fresh herbs and olive oil. This recipe is best stored in the fridge.
Yes! Canned beans act like a sponge! By marinating your beans, you can add so much flavor, making this a great prep-ahead dish.
More Salad Recipes
If you do make this Marinated Bean Salad recipe, leave a comment and give this recipe a rating, we would love to hear what you think! Don’t forget to tag us on Instagram, we love to see what you’re making! If you’d like to stay in touch and get the latest in your inbox, sign up for our Newsletter. We can also be found on YouTube, Facebook, and Pinterest!
10 Minute Marinated Butter Bean Salad
Equipment
Ingredients
- 14.28 ounce can of butter beans
- 2 sprigs green onions, thinly sliced
- 1/4 cup roasted red pepper, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, add your butter beans, green onions, red pepper, and chopped parsley.
- Add in your red wine vinegar, olive oil, Dijon mustard, salt, and pepper. Toss to combine.
- Cover and transfer to the fridge for up to 30 minutes, or up to 4 days. You can also serve right away!
- Give the bean salad one final stir before serving, adjusting the seasoning as needed.
Notes
- For optimal flavor, let this sit in the fridge for up to 30 minutes, or overnight.
- If you don’t have butter beans, cannellini beans, or any white bean variety will work.
- Substitute with any of your favorite vinegars, such as sherry vinegar or apple cider vinegar.
- Storing: Store in an airtight container in the fridge for up to 4 days.
- Add any proteins and cheese, such as feta cheese, chickpeas, tuna, or chicken.
- Add-on Ideas: Red onion, cherry tomatoes, green beans, garbanzo beans, or arugula, to name a few!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my new favorite prep ahead salads! I hope you enjoy!
Looks fabulous, and just right to share with my class next month! Pantry salads FTW!
Yay!