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 Butter Bean 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 about 5 minutes this beautiful, quick and easy butter bean salad was sitting before me.  And it was most delicious!

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

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Lunch in 5 Minutes

Using my Veggie Chopper, it took me exactly 4 minutes and 28 seconds to make this recipe.  If cutting vegetables by hand, you may want to add 2 or 3 minutes to the time.

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Butterbean Salad

Creamy butter beans 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.

Makes 3 1/2 cups

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Main Course

YIELD 2 servings

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Ingredients

• 1 1/2 cups cooked butter beans - drained
• 1 mini cucumber or pickling cucumber - diced small (See note.)
• 3/4 cup olive slices or halves - I like tree-ripened olives.
• 1/4 large sweet onion or red onion - cut into slivers
• 2 -3 tablespoons lemon juice
• 1 tablespoon olive oil - optional
• 1 teaspoon granulated onion
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt - or to taste
• 1/8 teaspoon granulated garlic
• 1/8 teaspoon dried oregano
• 1/4 cup fresh cherry tomatoes - halved

Instructions

• Combine all ingredients, except tomatoes, and mix well.
• Gently stir in tomatoes.
• Adjust seasonings to taste.

  Serve chilled or at room temperature.

Notes

1. Using my Veggie Chopper, it took me exactly 4 minutes and 28 seconds to make this recipe.  If cutting vegetables by hand, you may want to add 2 or 3 minutes to the time.

2. 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.

3. Fresh parsley is also good in this salad.

Yield: 1 servings as a main dish, 2 as a side dish

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Enjoy!

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