Who knew canned beans could be something to crave? Creamy butter beans are tossed with sweet grape tomatoes and a quick vinaigrette for an easy, satisfying salad that’s ideal for a potluck side or leftovers the next day.
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- 4 – 6 serving(s)
- Total Time:
- 15 mins
- 1/4 c.
- 3 tbsp.
red wine vinegar
small shallot, roughly chopped
- 1 c.
flat-leaf parsley leaves and tender stems
- 2 tbsp.
Kosher salt and pepper
14-ounce cans butter beans, rinsed
- 1 lb.
grape tomatoes (assorted colors), halved or cut into thirds if large
- Step 1In mini food processor, process oil, vinegar, and shallot until smooth. Add parsley, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until herbs are finely chopped. Transfer to large bowl and toss with beans and tomatoes.
NUTRITIONAL INFORMATION (per serving): About 226 calories, 11 g fat (1.5 g saturated), 0 mg cholesterol, 538 mg sodium, 31 g carbohydrates, 8 g fiber, 6 g sugar (0 g added sugar), 9 g protein
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Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).