5-Minute Butterbean Salad

Creamy butterbeans pair beautifully with crunchy cucumbers in this flavorful, quick and easy butterbean salad. This recipe can easily be cut in half or doubled and works great as a main dish salad.

How to Eat Healthy When You Don’t Have Much Time

One of the keys to eating healthy is to have some healthy options prepared ahead of time … or at least have a general plan. Otherwise, when you’re hungry and in a rush, it’s too easy or tempting to grab something “quick” that usually isn’t so healthy.

I try to have a good meal plan at the beginning of my week of what I’m going to be eating that week … or at the very least, a rough idea. However, the last two weeks were really busy for me, and I found myself “winging it” every day.

I can get away with this for a few days by using leftovers, or I often have cooked rice or quinoa in the frig that I can use as a base for a quick meal, or sometimes I have something in my freezer. But this week it eventually caught up with me, and on Wednesday I found myself at lunchtime with nothing to eat and very little time.

Cereal?
Toast?
Bleh.

Quick and Easy Butterbean Salad

Another key to eating healthy is to have a stocked pantry (so you have all the ingredients you need when preparing a meal). And in that stocked pantry, include some emergency staples to fall back on.

Taking a peek in my pantry, I discovered I had a can of butter beans, some of my favorite olives, and an onion. My frig offered a cucumber, and I grabbed some parsley from the garden. In less than 5 minutes this beautiful, quick and easy butterbean salad was sitting before me.  And it was the most delicious dish I’d eaten all week!

(I’ve since discovered that a diced tomato makes a yummy addition to this salad.)

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Lunch in 5 Minutes

It took me exactly 4 minutes and 28 seconds to make half of this recipe amount for myself for lunch. With a Veggie Chopper (one of my favorite kitchen tools) you can still make a full recipe or even a double recipe in about 5 minutes.  If cutting vegetables by hand, you may want to add 2 or 3 minutes to the time.

More Fast and Healthy Recipes

If you’d like more recipes that are quick to make and still healthy and good for weight loss, check out my Weight Loss Program, which includes several easy meal plans, daily videos, amazing support, tons of resources, and much more.

Butterbean Salad

Creamy butterbeans pair beautifully with crunchy cucumbers in this quick and easy, full-of-flavor, main dish salad. This recipe can easily be cut in half or doubled.

Serves 2 as a main dish or 4 as a side.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Main Course

YIELD 2 servings as a main dish

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

• 3 cups (two 15-ounce cans) cooked butter beans - drained
• 2 mini cucumbers, diced small - see note
• 1/3 cup chopped, fresh parsley
• 1/2 large red onion, cut into slivers
• 1/4 cup lemon juice
• 1 tablespoon olive oil - optional
• 2 teaspoons granulated onion
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried dill weed - optional
• 1/4 teaspoon granulated garlic - or 1 to 2 crushed garlic cloves
• 1/2 teaspoon salt - or to taste
• 1 (6-ounce) can olive slices or halves - I like tree-ripened olives.
• 1 medium fresh tomato, diced

Instructions

• Combine all ingredients, except olives and tomatoes, and mix well.
• Slice olives into halves and add to salad.
• Gently stir in tomatoes.
• Adjust seasonings to taste.

  Serve chilled or at room temperature.

Notes

You can use a regular cucumber in this salad, but the mini cucumbers or pickling cucumbers are crunchier and, in my opinion, taste better in this salad.

Yield: 2 servings as a main dish, 4 as a side dish

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Enjoy!

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