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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
Prep Time5 minutes
Total Time5 minutes
Servings: 2 servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

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