Canned beans have a lot going for them. They’re inexpensive, shelf-stable, and super convenient since they’re pre-cooked. What they aren’t usually is irresistible. Even drained, rinsed, and tossed with a salad dressing, they often still taste a bit, well, tinny.
When I was developing the recipes for a backyard cookout story for the Summer issue of REAL SIMPLE, I knew I wanted to include a no-cook bean salad. But, I also knew it had to be totally delicious. So I turned to a technique that’s one of my favorites for making bean salads really, really tasty: marinating. The result is the zippy and satisfying Marinated Butter Bean Salad with Lemon-Harissa Vinaigrette.
I first served this salad when we had friends over this summer, and it got rave reviews. Since then, I’ve been making it on Sundays to eat for lunch throughout the week. The salad only gets better as it hangs out in the fridge, and I love how healthy it is—one serving has 11 grams of plant-based protein and 8 grams of fiber.
How to Make the Salad
Honestly, it really couldn’t be easier since there’s no cooking required! Start by whisking together the vinaigrette. It’s made from lemon juice, extra-virgin olive oil, kosher salt, and harissa paste. It’s that last ingredient that adds major flavor.
Harissa is a red chile pepper paste from North Africa that is widely available in mainstream supermarkets these days. Two brands to look for include Mina and New York Shuk (my favorite). While harissa definitely imparts some heat, it’s more of a smoky, fruity spice. Especially in the amount this recipe calls for, it isn’t overpowering.
Once the dressing is mixed together, drain and rinse a couple cans of butter beans, and toss them in the dressing, along with chopped carrots, for sweetness and crunch, and some chopped fresh herbs. Now here’s the most important part: Let the salad chill in the fridge in an airtight container for at least eight hours before serving.
When you’re ready to serve (or pack it up for lunch), let it come to room temperature for 15 minutes, then taste to see if it needs more salt. Other than that, there’s no last-minute dressing or garnishing. The salad is completely make-ahead.
Salad Variations
- The Beans – I love the meatiness of butter beans in this salad, but they can be hard to find sometimes. Cannellini or Great Northern beans would be an excellent swap. I bet chickpeas would be great too.
- The Herbs – The recipe calls for a mixture of chopped dill and parsley. Feel free to double up on one of them if you don’t have both on hand.
- The Harissa – If you can’t find harissa paste, add an equal amount of sriracha to the dressing, plus 1/2 teaspoon of smoked paprika. It won’t taste exactly the same, but it will still give you some smoky heat. If you’re using harissa and think you’d appreciate even more spice, add up to another tablespoon more.
- For extra protein – Toss in some shredded cooked chicken (such as rotisserie) or some drained jarred or canned tuna, ideally packed in olive oil. Let the protein marinate with the beans overnight.
How to Serve the Salad
I developed this recipe for a backyard cookout, and it’s a true potluck or picnic star since you can make it ahead, it travels very well, and tastes great at room temperature. I also really love it for lunch, whether I’m working from home or at the office. To make it a full meal, I toss in some canned tuna, as suggested above, and serve it over baby arugula.
If you’re still not convinced that you need to make this salad ASAP, don’t just take my word for it. One recipe reviewer wrote: “This recipe is amazing!!! … Absolutely smashing!!!”
Agreed!
