Butter Bean Salad (Lebanese)
A creamy butter beans salad, featuring large white beans tossed through an herb, lemon and garlic dressing.
Servings: 4 servings
Calories: 242kcal
Equipment
Ingredients
- 3 cups Butter beans cooked
- ⅓ cup Spring onions sliced
- ⅓ cup Parsley leaves finely chopped
Herb, Lemon and Garlic Dressing
- 1 medium Lemon freshly squeezed
- 1 clove Garlic crushed
- 2 tablespoons Olive oil Extra virgin
- 1 pinch Salt to taste
- 1 small Chili finely sliced (optional)
Instructions
- Add cooked butter beans (see note 1), spring onion, parsley and optional chili to a bowl.3 cups Butter beans, ⅓ cup Spring onions, ⅓ cup Parsley leaves, 1 small Chili
- In a separate bowl, combine all the dressing ingredients. Pour the dressing over the butter beans and toss until well coated. Serve cold.1 medium Lemon, 1 clove Garlic, 2 tablespoons Olive oil, 1 pinch Salt
Video
Notes
If using canned butter beans, be sure to rinse and drain them prior to using. 3 cups is just shy of 2 cans of beans.
If you are cooking dry beans a quick reference is 1 cup of dry butter beans = 3 cups, yield is 4 side servings.
All ingredients for this fasolia arida moutabale can be adjusted to suit your taste.
Nutrition
Calories: 242kcal | Carbohydrates: 34g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 18mg | Potassium: 844mg | Fiber: 11g | Sugar: 6g | Vitamin A: 617IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 4mg