Butter Bean Salad with Capers and Feta Cheese (Easy 10-Minute Recipe)
Butter bean salad with capers and feta cheese is a fantastic summer salad recipe that’s loaded with fresh Mediterranean ingredients. Using just a few fresh ingredients and canned butter beans, this no-fuss salad comes together with no cooking involved in around 10 minutes.
Equipment
- 1 large Glass bowl
- 1 small bowl
- Whisk or fork
- Cutting board and knife
- Serving bowls or Serving platter
- Salad serving spoons
Ingredients
For the Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Jerez Sherry Vinegar
- A drizzle of caper liquid
- 1 teaspoon Dried Oregano
- ½ teaspoon salt we use Pink Himalayan Salt
- Pinch of cracked black pepper to taste
- Pinch of chili flakes I tend to use Dried Ñora Peppers for the flavor and color
For the Salad
- 15 oz 400g can butter beans (rinsed and drained)
- ½ red onion thinly sliced
- 1 English cucumber quartered and sliced
- Small handful of fresh parsley chopped fine
- 3.5 oz 100g feta cheese (crumbled)
- 2 tablespoons Capers
- Drizzle of olive oil for serving
- Pinch of chili flakes/crushed ñora peppers
Instructions
Step 1 - Prepare the dressing
- Add all dressing ingredients to a small bowl and whisk with a fork for 30 seconds. Set aside for use later.¼ cup Extra Virgin Olive Oil, 2 tablespoons Jerez Sherry Vinegar, A drizzle of caper liquid, 1 teaspoon Dried Oregano, ½ teaspoon salt, Pinch of cracked black pepper, Pinch of chili flakes
Step 2 - Prepare salad
- Drain and rinse butter beans and add them to a large bowl.15 oz 400g can butter beans (rinsed and drained)
- Dice and chop all the red onion, cucumber, and parsley and add them to the bowl with the beans.½ red onion, 1 English cucumber, Small handful of fresh parsley
- Add around half of the feta cheese and all the capers, and then gently mix by hand being careful not to break up the beans (use a salad spoon or spatula if you prefer).3.5 oz 100g feta cheese (crumbled), 2 tablespoons Capers
Step 3 - Add dressing and serve
- Give the dressing a quick whisk right before serving. Drizzle over the salad and gently mix with serving spoons (again being careful not to break up the beans).
- Serve salad in small bowls and crumble the remaining feta cheese over the top.
- Garnish with a sprinkle of chili flakes and a drizzle of olive oil.Pinch of chili flakes/crushed ñora peppers, Drizzle of olive oil
Video
Notes
Cooking Notes:
- Jerez sherry vinegar is used in this recipe, however, if you prefer, red wine vinegar can be used in equal measure. Lemon juice can also be substituted, but use only 1 tablespoon (around half of a freshly juiced lemon).
- Butter beans, also known as Lima Beans. For convenience, I often opt for canned beans that require no additional prep work as it keeps this recipe simple and quick. Home-cooked (dried) beans work too, but allow extra time for preparation and check packaging for information on how to prepare dried beans for cooking.
- Storage Tips: Butter bean salad can be refrigerated in an airtight container for 2 to 3 days. It is not freezable.