Butter Bean Salad

Total Time:
10 min
10 min

4 servings

  • 2 cans butter beans, rinsed and drained, 15 ounces each
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 red onion, chopped
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon ground cumin, 1/3 palm full
  • 2 tablespoons extra virgin olive oil
  • 1 large lemon, juiced
  • Coarse salt and freshly ground black pepper

Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.

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    Other than butter beans, salt, pepper, garlic, cumin, and EVOO, I used completely different ingredients. I put in sweet peppers, spring onions, capers, lime, and cilantro. My olive oil also had red chili flavor. I think you can add whatever you want to the basic recipe and it would be delicious..within reason obviously. Boiled-then-cooled potatoes, for example, would be delicious with these beans and in this salad, particularly with capers. Bottom line is, this recipe is a solid party dish or simple side dish, very versatile/flexible, and delicious.  
    Dappy Charlie is right. Rachel added peeled, seeded cukes to this recipe when I watched it on TV. Haven't tried it yet, but will add the cukes to see what it tastes like.
    this had Italian cucumber in it when I watched Rachael prepare it ??
    This is a good healthy recipe. The only suggestion I would make is cut back on the garlic and onion, especially if you are prone to heartburn haha. Otherwise, very tasty and a great dish to bring to a pitch in.
    This was such a great hit with my family, that I take it to all types of social events and everyone is always singing it's praise.
    Never even knew that I liked butter beans until I tried this recipe. The great thing about this recipe is that you can substitute any bean in place of the butter beans and it would stil taste delicious!
    Personally I didn't like it but everyone else at the party did. It was the first time I've ever had butter beans and I didn't care for the taste of the bean.
    I made this using Allen's brand canned black-eyed peas in place of the butter beans. It was delicious as well as gorgeous! Instead of the red and green pepper, I used orange and yellow bell pepper with a bit of fresh chopped parsley tossed in. You really won't believe how pretty this is. I made a batch for a potluck at work and everyone raved about it. This recipe has it all--easy, tasty, appetizing and healthy. Keeps well in the frig too!
    pretty tasty
    Not sure what butter beans are...used cannellini beans w/same effect. YuM
    Beans, onions, peppers and some spices. This dish was gone before it hit the table. Easy and tasty. Let it sit for several hours to let the spices and tastes develop.
    I took this salad to a family bar-B-que thinking on a few would like it but it was a big hit. We loved it. Thanks Rachael Ray. Mary
    Easy and delish!
    This is easy quick and different. Great for camping and picnics!
    We were pleasantly surprised by the taste of this salad. For our taste, we added slightly more garlic and less onion. Either way, great summertime, light salad to accompany any entre.
    This salad was very unusual but delicious! I think it could take the place of any pasta salad at your next cookout! One thing--the canned butterbeans I used were too big (large butterbeans). It would have been even better if I could have found smaller ones in a can.
    I've said it before, and I'll say it again - I'm from the south - where vegetables get cooked for hours with lot's of pepper and fat...

    I had no idea that these would be good in a salad (I should have b/c I make black bean salad all the time) - This is a fun, different, and tasty side dish- I'm not a big fan of red pepper, so I cut that down a little bit...

    God Bless Ray Ray for using unique ingredients to make them everyday.
    I served this salad to my family as a side dish to grilled pork chops. It came out wonderful, everyone loved it!
    I did however use only one clove of garlic and not two as suggested. After all, you eat it raw.
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