Lemon Herb Butter Bean Salad

Lemon and Herb Butter Bean Salad

Butter beans are better known as lima beans and are a good source of plant-based protein, fiber, and iron. This nutrient-dense salad only requires a few fresh ingredients and would make an excellent side dish or quick lunch.

Fresh herbs are incorporated into the dressing, and it's up to you which ones you would like to use, depending on your personal preferences. I used a mixture of green onion, thyme, and dill.

Makes 3 servings
Serving Size: ½ cup
Prep Time: 10 minutes
Cook Time: 0 minutes

Ingredients for lemon and herb butter bean salad

  • 1 can of butter beans
  • ½ cup corn kernels, fresh or frozen
  • 1 heirloom tomato
  • 1½ tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp of dijon mustard
  • 1 tsp salt
  • 2 tbsp fresh chopped herbs of choice (basil, dill, parsley, etc.)
  • 1 tsp garlic powder
  • ¼ tbsp water

Directions for lemon and herb butter bean salad

  1. Open and drain the can of butter beans in a colander. Rinse, and add the beans to a large mixing bowl.
  2. If using frozen corn, defrost in the microwave for about 30 seconds. Add the corn to the mixing bowl.
  3. Chop the fresh tomato into small bite size pieces. Add to the mixing bowl.
  4. Use a small bowl or glass measuring cup to make the dressing.
  5. Loosely chop the fresh herbs of choice, and add to the dressing bowl. Add the olive oil, lemon juice, mustard, salt, garlic powder, and water.
  6. Mix ingredients for the dressing until well combined.
  7. Pour dressing on top of beans, tomato, and corn. Combine well until dressing is evenly distributed.
  8. Enjoy this salad right away, or let the mixture marinate for a few hours in the fridge. This salad tastes great the next day!

Scroll down to see the nutrition facts for this recipe!

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Nutrition facts

Per Serving

  • calories: 178
  • carbohydrate: 18g
  • cholesterol: 0mg
  • fat: 8g
  • fiber: 4g
  • potassium: 92mg
  • protein: 6g
  • sodium: 1132mg
  • sugar: 2g

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