Description
This Mediterranean Butter Bean Salad is a vibrant, high-protein dish made with creamy butter beans, juicy cherry tomatoes, briny olives, and lightly pickled red onions. Tossed in a simple red wine vinaigrette and optionally topped with chicken or steak, it’s perfect for meal prep, quick lunches, or a fresh summer dinner.
Ingredients
-
1 can (14 oz) butter beans, drained and rinsed (or 1 cup cooked from dry)
-
1/2 red onion, thinly sliced
-
1/4 cup red wine vinegar
-
1 bell pepper, diced
-
2 cups cherry tomatoes, halved
-
1/2 cup olives, any kind (Kalamata or Castelvetrano work great!)
-
3 tablespoons extra virgin olive oil
-
1 teaspoon sea salt
-
1 teaspoon black pepper
-
3/4 lb cooked chicken breast or flank steak, diced (optional for a high protein bean salad)
-
1/2 cup feta cheese, crumbled (optional but so good)
Instructions
Add sliced red onions and red wine vinegar to a large bowl. Let sit for at least 5–10 minutes to soften and mellow the flavor.
To the bowl, add the butter beans, bell pepper, cherry tomatoes, olives, and protein of choice (chicken or steak) and toss together with the pickled onions.
Drizzle with olive oil, sprinkle in salt and pepper, and toss well to combine. Add feta if using.
Serve immediately or store in an airtight container for up to 5 days. The flavor gets even better the next day!
Nutrition
- Serving Size: 1
- Calories: 458
- Sugar: 0
- Sodium: 981
- Fat: 5.6
- Carbohydrates: 32.4
- Fiber: 7
- Protein: 38