Ingredients and Substitutions

Butter beans: 

I like to use store-bought canned butter beans (also known as Lima beans) for this recipe. They are cheap, easy to find in virtually any supermarket, and convenient as they don’t require any additional cooking before use, just rinse them in some fresh water and you’re good to go! 

If you prefer to use dried butter beans, you’ll need to allow some extra time as they require soaking and boiling before they are edible. See notes below on how to prepare dried butter beans. 

Other types of beans can also be used. Cannellini beans are a great option and also very cheap and you can find canned for convenience. You could also change the color of the salad with some kidney beans, or Pinto beans, or chickpeas. 

Feta cheese

Feta cheese is a type of brined cheese that originates from Greece but is used a lot in modern Spanish and Mediterranean cuisine. It is traditionally made from sheep’s milk or a mixture of sheep’s and goat’s milk and has a distinctive salty flavor. 

Feta works well in salads and especially well with butter beans, giving them a salty boost and adding plenty of soft creamy texture. 

Cucumber

Use an English cucumber for this recipe. No need to peel or deseed it, English cucumbers have a thin edible skin that adds some color to the dish. Just quarter your cucumber and cut it into small bite-sized pieces around the same size as your butter beans (check the recipe video on YouTube for more information). 

It’s best to refrigerate your cucumber before preparing and serving the salad. This gives it plenty of crunch when it is chilled. 

Red Onion

The red onion adds a little sharp crispness and color to the dish. Don’t overdo it, around half of a medium-sized red onion around 3oz (90g) in size is plenty. If you want to dull the sharpness of the onion, submerge the sliced onion into some iced water for 5 minutes. 

Capers 

Capers are typically stored in their brine solution in jars. Once opened, they should be refrigerated and can last for several months. Use capers to add a sharp, tangy, and slightly lemony flavor to the salad. 

There are two types of capers to consider: small and giant capers. Giant Capers (caper berries) are the larger, more mature fruit of the caper bush (Capparis spinosa), distinct from the smaller caper buds commonly used in cooking. Capers are typically pickled and can be eaten as a snack or used as a garnish in various dishes.

Herbs and Spices

Use a simple combination of fresh and dried herbs to add flavor and depth to the salad and dressing. Some fresh chopped parsley helps give the salad some color and freshness, while the use of oregano in the salad dressing embraces traditional Mediterranean flavors. 

Jerez Sherry Vinegar 

Jerez Sherry Vinegar, or “Vinagre de Jerez” in Spanish, is a high-quality vinegar made from sherry wine produced in the Jerez region of Andalusia, Spain. Jerez vinegar is prized for its distinctive flavor profile, offering rich, complex flavors with nutty, woody, and slightly sweet notes.

There are three varieties of Jerez Sherry vinegar:

1. Vinagre de Jerez: Basic sherry vinegar, aged for at least 6 months.
2. Vinagre de Jerez Reserva: Aged for a minimum of 2 years, offering a more intense and complex flavor.
3. Vinagre de Jerez Gran Reserva: Aged for a minimum of 10 years, with profound depth and complexity.

TEXT BOX

Jerez Sherry Vinegar is protected by a Denomination of Origin (DO), which in Spanish is “Denominación de Origen Protegida” (DOP). This designation ensures that the vinegar is produced, processed, and prepared in a specific geographical area (the Jerez region in Andalusia, Spain) according to established traditional methods.

Extra Virgin Olive Oil

Use good quality olive oil whenever making salads, and we always prefer to use Spanish extra virgin olive oil (EVOO). Sure, it’s more expensive, but the health benefits of EVOO and flavor make it worth it if you can. Don’t worry if you’ve already got oil at home and don’t want to splurge, all olive oils are healthy and have different benefits. 

Why You Should Use Extra Virgin Olive Oil When Making Salad Dressings

Using extra virgin olive oil (EVOO) for making salad dressings is highly recommended due to several key reasons. First and foremost, the flavor: EVOO has a distinctive, rich, and you can opt for a fruity flavor that enhances the taste of salads.

The second key factor to consider is the nutritional quality compared to other oils. Unlike other oils, EVOO is not refined or processed with heat or chemicals, which means it retains more nutrients and beneficial compounds. It contains vitamins E and K and beneficial fatty acids that contribute to overall health.

Extra virgin olive oil also has notable health benefits. 

• EVOO is rich in healthy monounsaturated fats, which can help reduce bad cholesterol levels and lower the risk of heart disease.
• It contains a high level of antioxidants, including vitamin E and polyphenols, which have anti-inflammatory properties and help protect the body against oxidative stress.
• The oleocanthal in EVOO has anti-inflammatory effects similar to those of ibuprofen.

EVOO is a staple in Mediterranean cuisine, known for its traditional and authentic flavor. Using it in dressings is non-negotiable. Of course, when it comes to sourcing good quality extra virgin olive oil, we have done our fair share of research and sampling. Below is a link to our top picks for 2024. 

7 of the Best Spanish Extra Virgin Olive Oils (2024)

Is Spanish EVOO protected by a DOP?

Many types of Spanish extra virgin olive oil (EVOO) are protected by Denominations of Origin (DO) or Denominations of Origin Protected (DOP). These designations ensure that the olive oil is produced in specific regions of Spain, using traditional methods and meeting high-quality standards. Here are some examples of Spanish EVOO with DOP status:

Examples of Spanish EVOO with DOP Status

1. DOP Baena: From the Baena region in Andalusia, known for its fruity and slightly bitter oils.
2. DOP Priego de Córdoba: Also in Andalusia, recognized for its intense green fruitiness and balanced bitterness and spiciness.
3. DOP Sierra Mágina: From the Sierra Mágina area in Andalusia, featuring oils with a robust, fruity flavor.
4. DOP Montes de Toledo: Located in the Castilla-La Mancha region, known for its mild, sweet, and slightly bitter oils.
5. DOP Aceite de La Alcarria: From the La Alcarria region in Castilla-La Mancha, offering oils with a medium intensity and a balance of fruity and bitter notes.
6. DOP Siurana: In Catalonia, known for its smooth, sweet, and slightly almond-flavored oils.
7. DOP Estepa: Another region in Andalusia, producing oils with a balanced flavor and a high content of polyphenols.

Serving Suggestions

I love butter bean salad as it’s versatile and very easy to make with just 10 minutes of prep and no cooking required. It can be served on its own as a meal, or in smaller portions as a side or snack. It also works great as a tapas recipe that’s tasty and filling and a nice healthy option as part of a spread whether it’s for 1 of your closest friends or 100.

Practical Tips for Using EVOO in Salad Dressings

• Storage: Keep EVOO in a cool, dark place to preserve its flavor and nutritional properties. The back of a pantry or larder where it is cool is ideal. 
• Quality: Choose high-quality, certified extra virgin olive oil to ensure you’re getting a product that meets standards for flavor and health benefits.
• Balancing Flavors: When making dressings, balance the rich flavor of EVOO with acidic components like vinegar or lemon juice, and add salt, pepper, and other seasonings to taste.

Nutrition Facts

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