5 Minute Butter Bean Salad (With Oil Free Dressing)
Crunchy red bell pepper, cucumber, and crispy red onion meet soft butter beans in a simple, elegant, tangy yet sweet, vinaigrette dressing topped with fresh parsley.
Ingredients
- 2 Cans Butter beans Drained and rinsed
- 1 Bell Pepper Diced finely
- 1/2 Long English Cucumber Diced finely
- 1/2 Red Onion Diced finely
- Fresh Chopped Parsley Finely chopped
Oil Free Vinaigrette
- 1/4 Cup of Vinegar
- Juice from 1 lemon
- 2 Tablespoons of Agave
- 1/2 Teaspoon of Dill
- 1/2 Teaspoon Italian seasoning
- Salt & Pepper
Instructions
- Drain and rinse your butter beans, add them to a large bowl.
- Finely chop bell pepper, cucumber, onion, and parsley. Add these to your bowl.
- Add all dressing ingredients to a jar then stir, shake, or mix, and pour it all over your Butterbean salad. Enjoy!
Notes
Substitutions:
1.) You can swap white vinegar with whatever vinegar you have, the closer to white the better.
2.) You can swap agave with maple syrup, however, keep in mind that agave has a lower glycemic index which is why I recommend it first.
3.) If you do not have Italian Seasoning on hand, some oregano, or simply more salt and pepper will do.