There’s something incredibly satisfying about a dish that requires no stove time but still feels like a complete, satisfying meal. This Italian butter bean salad with sun-dried tomatoes is exactly that—a vibrant, marinated bean salad that’s perfect as a side, light lunch, or even a picnic centerpiece. It's a flavor-packed combination of creamy butter beans, tangy sun-dried tomatoes, briny olives, fresh herbs, and a simple vinaigrette. Whether you're browsing cold bean salad recipes for a quick meal or searching for new butter bean salad recipes to impress your guests, this dish delivers every time. And bonus: it gets better the longer it sits, making it a fantastic make-ahead option.
Italian Butter Bean Salad with Sun-Dried Tomatoes
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Main Course, Side Dish
Cuisine Italian
Large Mixing Bowl To toss all the ingredients together evenly.
Small Whisk or Fork For emulsifying the vinaigrette.
Cutting board and knife To prep your veggies and herbs.
Measuring spoons and cups For accuracy in balancing flavors.
Spoon or tongs For gently folding the salad so you don’t break the butter beans.
For the Salad
- 2 15-ounce cans butter beans, drained and rinsed (or 3 cups cooked butter beans if making from scratch)
- 1/2 cup sun-dried tomatoes in oil sliced thin
- 1/3 cup red onion finely diced
- 1/4 cup kalamata olives pitted and halved
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil torn
- 1/4 teaspoon red chili flakes optional, for a little heat
For the Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and black pepper to taste
Optional Add-Ins:
- Crumbled feta cheese to give it a Greek bean salad vibe
- 1 5-ounce can tuna, drained (to turn it into a hearty tuna bean salad)
- 1/4 teaspoon smoked paprika for a Spanish-inspired twist
Step 1: Prep the Beans
If you're using canned butter beans, drain and rinse them well under cool water. This helps remove excess sodium and gives them a clean base to absorb all the delicious dressing flavors. If you're wondering how to cook butter beans for salad from dried, you’ll want to soak them overnight, then simmer them gently for about 45 minutes until tender but not mushy. Let them cool completely before using.
Step 2: Make the Dressing
In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake until emulsified and creamy. This simple dressing ties the entire dish together with its bright acidity and richness.
Step 3: Assemble the Salad
In your large mixing bowl, add the drained butter beans, sun-dried tomatoes, red onion, cherry tomatoes, olives, parsley, and basil. Pour the dressing over the top and gently fold everything together. Be careful not to over-mix—you want the beans to stay intact and creamy.
Step 4: Marinate and Chill
Let the salad sit at room temperature for at least 15 minutes, or cover and refrigerate for up to 24 hours. The longer it sits, the more the beans absorb the dressing, creating that crave-worthy marinated bean salad experience.
Step 5: Serve and Enjoy
Give the salad one final gentle stir before serving. Taste and adjust seasoning if needed. If you’re adding tuna or feta, mix them in just before serving to maintain their texture.
Pairings
This butter bean salad is endlessly versatile and works in just about any setting—from summer barbecues to packed lunches.
Light Pairings
- Grilled vegetables or zucchini fritters for a satisfying vegan combo
- Toasted ciabatta or sourdough bread to soak up all the vinaigrette
- Chilled white wine like Pinot Grigio or Sauvignon Blanc to match the brightness of the salad
Hearty Pairings
- Grilled chicken or shrimp to turn it into a full meal
- Roast lamb or pork tenderloin for a Mediterranean-inspired spread
- Stuffed bell peppers filled with rice and cheese as a colorful companion dish
This dish also shines on its own, served with a handful of arugula or mixed greens for a light lunch. It's one of those bean salad recipes healthy enough to feel good about but still loaded with flavor.
FAQs
1. Can I use dried butter beans instead of canned?
Absolutely. If you’re aiming for a more traditional approach or wondering how to make butter bean salad from scratch, start with dried butter beans. Soak them overnight, then simmer in unsalted water until tender. Let them cool fully before using in this salad.
2. What type of beans can I substitute if I don't have butter beans?
While this recipe is designed for butter beans (also known as lima beans), you can use cannellini beans, chickpeas, or a mix for a mixed bean salad twist. Keep in mind, the creamy texture of butter beans is hard to match.
3. Is this recipe vegan?
Yes! As written, it’s a classic vegan bean salad. Just skip any optional feta or tuna add-ins. The richness from the olive oil and depth from the sun-dried tomatoes makes it satisfying without any animal products.
4. How long does this salad keep in the fridge?
This butter beans salad recipe actually gets better over time. Store it in an airtight container in the fridge for up to 4 days. It’s one of those ideal summer bean salad options for meal prep or potlucks.
5. What else can I add for more texture or protein?
Try adding arugula, roasted red peppers, or grilled artichoke hearts. For a more protein-heavy dish, mix in tuna, hard-boiled eggs, or white beans. You can also go the tuna bean salad route with a can of good-quality oil-packed tuna stirred in right before serving.
