Lebanese butter bean salad is a simple and vibrant way to enjoy the creaminess of white beans tossed through fresh herbs, lemon and garlic. Makes a fabulous side.
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What is Lebanese Butter Bean Salad?
This Lebanese bean salad is known as "fasolia areeda moutabale" or "fasolia abyad moutabale" in Arabic.
Typical ingredients include butter beans, aka lima beans, tossed through fresh herbs (generally parsley and spring onion) and a garlic lemon dressing.
This salad is usually served as a cold side salad or as part of a mezze.
😋Why You’ll Love This Recipe
- Vibrant flavors
- Easy to prepare - both canned or dry beans can be used
- Versatile - enjoy it as a light lunch or as a side. Can also be adjusted to include other fresh vegetables
- Dietary friendly - naturally vegan and gluten free, soy free, dairy free, corn free and can be made oil free
✔️Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Butter beans (lima beans (fasolia arida / fasolia abyad in Arabic)) can be either dry or canned. If using dry, they will need to be sorted, washed, soaked and cooked until tender. See the FAQ section for how to cook the beans from dry.
Spring onion and fresh parsley leaves will need to be finely chopped.
Crushed garlic clove use as much as you like. I always start with one small-to-medium sized one.
Freshly squeezed lemon juice is best for dressing up this salad along with extra virgin olive oil, if you are on an oil-free diet, simply leave the oil out. Use as much of these two ingredients are you want.
Sea salt to help elevate the flavoring of all the ingredients. Add salt to taste.
Optional - freshly sliced chili, I like to use the red variety for the contrasting colors.
How To Make Butter Bean Salad
Step 1 - Add cooked butter beans, spring onion, and parsley to a bowl. In a separate bowl, combine all the dressing ingredients.
Step 2 - Pour the dressing over the butter beans and toss until well coated. Serve cold.
⭐ Pro Tips
If using dry butter beans, cook a big batch and store them in the fridge for later use. They can be stored for up to one week.
Some of the skins will fall off during simmering the beans, these can be picked out. Do not leave the beans in the boiling water once they have cooked through as they will turn mushy, drain them immediately.
Use any other type of white beans.
Add fresh coriander (cilantro) to this salad or swap out the parsley with it.
Swap the spring onion with any type of sweet onion (white/Spanish)
Add some chili for some spiciness, you can use any you like, either dry or fresh.
Make this more of a meal by adding some of your favorite vegetables such diced tomato, chopped black olives or even grated zucchini.
Sort and wash the butter beans then soak in double the amount of boiling water for one hour. Drain water and place soaked butter beans into a pot, add double the amount of water and bring to a boil over high heat. Once boiling, turn heat down to low - medium and simmer for 15 - 20 minutes or until the beans are tender.
Or try this 5 minute vegan bean dip.
Otherwise, another Lebanese salad to try are my delicious Lebanese potato salad, a quick go-to easy Arabic salad, tomato and onion salad with sumac or a must try is this Lebanese tahini salad it's so underrated!!
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Lebanese Butter Bean Salad
- Add cooked butter beans, spring onion, parsley and optional chili to a bowl. In a separate bowl, combine all the dressing ingredients.3 cups Butter beans, 1 clove Garlic, ⅓ cup Spring onions, ⅓ cup Parsley leaves, 1 medium Lemon, 2 tablespoons Olive oil, 1 pinch Salt, 1 small Chili
- Pour the dressing over the butter beans and toss until well coated. Serve cold.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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