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Butter bean salad with a refreshing maple tahini dressing is packed with plant-based protein, fiber, and bold flavor!
If you’re craving something fresh and hearty, this butter bean salad is the perfect side dish. It’s quick and simple enough to throw together for a light lunch, or just the thing to bring along to a potluck gathering as a side salad. It comes together in only 15 minutes and is full of flavor that everyone will enjoy!
Simple and nourishing meals help us feel full, focused, and energized, especially on those extra-busy days when there’s not much time to spend in the kitchen.
Mango blueberry salad with a simple vinaigrette is another refreshing option for hectic days. Dense bean salad is a wonderful prep-ahead lunch option, or try strawberry goat cheese salad for a deliciously fruity flavor.
Why You’ll Love Butter Bean Salad
- Quick and Easy: This recipe doesn’t require lots of time chopping up ingredients. You can easily have this out on the table within 15 minutes, just like mango black bean salsa.
- Wholesome and Filling: Like vegan harvest salad, this dish is well-balanced with plant-based protein, fiber, and healthy fats to keep you full and sustained until the next meal.
- Meal Prep Friendly: This salad keeps well in the fridge for up to 3 days, making it a go-to pick for easy lunches or a great side dish for dinner!
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Fresh Kale: Washed and chopped, this hearty green makes a perfect base for the salad.
- Creamy Butter Beans: You can either use canned beans or make your own cooked Lima beans.
- Quinoa: A nutritional powerhouse that gives the salad extra protein and texture without overpowering the other flavors.
- Pickled Onions & Shallots: Provide the salad with a delicious mix of sweetness and bite.
- Walnuts: Adds a satisfying crunch and healthy fats to round out the dish.
- Homemade Maple Tahini Dressing: A creamy sauce that’s both sweet and tangy.
How to Make Butter Bean Salad
Here are the step-by-step instructions for making butter bean salad with maple tahini dressing.
Step 1: Prepare the quinoa according to the package instructions.
Step 2: Meanwhile, drain the beans and dice the shallots.
Step 3: Heat a saucepan over medium heat and add the olive oil. Once warm, add the beans and cook for about 2-3 minutes. Stir in the diced shallots and garlic powder and cook for another minute.
Step 4: Next, add the walnuts. Cook for another 2 minutes.
Step 5: In a small bowl, whisk together the tahini, maple syrup, and red wine vinegar until combined. The dressing should be slightly thick; add a touch of water, if needed, to achieve your desired consistency.
Step 6: Create a base with a bed of kale. Top with the cooked quinoa, bean and walnut mixture, and pickled onions. Drizzle the salad with the maple tahini dressing. Serve immediately and enjoy!
How to Store
Store this butter bean salad in an airtight container for up to 3 days in the refrigerator.
Tips
- This simple salad is easy to double if serving a crowd.
- Butter beans are a type of white Lima beans. You can use canned beans, or make your own cooked Lima beans.
Recipe FAQs
Yes, butter beans are great in a salad—they add a creamy texture, mild flavor, and a boost of plant-based protein to any mix!
The tahini maple dressing used in this salad is a great choice. A tangy vinaigrette made with olive oil, vinegar or lemon juice, and a touch of mustard is another good dressing for bean salad.
More Side Dishes You’ll Love
- Roasted Pear Salad with Lemon Vinaigrette
- Peach Caprese Salad with Blueberries
- Mango Blueberry Salad with Simple Vinaigrette
- Vegan Harvest Salad
- Mashed Potato Casserole
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Butter Bean Salad with Maple Tahini Dressing
Equipment
Ingredients
Salad Ingredients:
- 1 cup uncooked quinoa
- 2 15 oz cans butter beans, may use cooked Lima beans
- 2 shallots
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 cup walnuts
- 8 cups kale, chopped
- 1/2 cup pickled onions
Dressing Ingredients:
- 2 tablespoons tahini
- 2 tablespoons maple syrup
- 1 tablespoon red wine vinegar
- Splash of water as needed
Instructions
- Prepare the quinoa according to the package instructions.
- Meanwhile, drain the beans and dice the shallots.
- Heat a saucepan over medium heat and add the olive oil. Once warm, add the beans and cook for about 2-3 minutes. Stir in the diced shallots and garlic powder and cook for another minute.
- Next, add the walnuts. Cook for another 2 minutes.
- In a small bowl, whisk together the tahini, maple syrup, and red wine vinegar until combined. The dressing should be slightly thick; add a touch of water, if needed, to achieve your desired consistency.
- Create a base with a bed of kale. Top with the cooked quinoa, bean and walnut mixture and pickled onions. Drizzle the salad with the maple tahini dressing. Serve immediately and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a flavorful salad that tastes great even if you’re not a huge fan of beans!