The baby tomatoes (cherry, grape / baby plum, whatever is small) are roasted, which means they don’t need to be top quality.And with the price of food these days, it really cuts your budget down, especially if you can make them in a slow cooker or pressure cooker. But if you are a butter bean fan, I do highly recommend cooking from dried. The butter beans can be canned OR cooked from dried.

They’re an amazing food for plant based protein, fiber, and complex carbohydrates.Īnd so filling! A serving of this for lunch will keep you satisfied for hours, and could help you avoid the dreaded afternoon slump. And I don’t need to sell you on the benefits of eating beans. I am a huge fan of these big white butter beans (aka giant lima beans in some parts) for their creamy, melt in the mouth qualities. We then drizzle a tahini sauce over the whole thing, and, if you wish, some zaatar or dukkah or other seasoning. We have roasted tomatoes and peppers which are juicy and have some of their cooking oil and juices which infuse into the whole dish. We have the beans, olives and onions which are tossed in a very simple lemony dressing. A bean salad doesn’t sound like the most exciting prospect, and I get that, but with a little time and effort, this bowl of butter beans turns into something quite special. A great make ahead lunch option or something a little different to bring to a get-together.Īhhh this is SO GOOD. Filling and high in protein, it travels well and can be customized. This vegan butter salad recipe is filled with layers of delicious Mediterranean ingredients, and it tastes amazing warm or cooled down.

Butter bean salad