Tangy Butter Bean Salad

Tangy Butter Bean Salad

When COVID hit in 2020 life for all of us was turned upside down. Things were (somewhat) deceptively normal until now (in Aus at least) but I have continued to work from home regardless. This has meant having lots of leftovers for lunches- or boiled eggs. So in the interest of keeping lunch fresh and interesting I decided to switch it up a little with a Tangy Butter Bean Salad.

Fresh, Light and Filling – Tangy Butter Bean Salad Won’t Disappoint!

So easy to put together, you’ll be making this salad for lunch or as a lovely side for dinner. It is just so yummy! And if you think salads aren’t filling enough on their own then this salad will change your mind. The combination of butter beans, avocado, roasted zucchini, leaves, capers and olives in a light, lemon mayo dressing is delicious. One serve will leave you refreshed and ready to tackle an afternoon of obstacles.

Nutrient Packed

Boy, is this salad full of nutrients! Healthy omega 3 oils in the avocado, vitamin A in the zucchini, vitamin k and folate in the leaves. But the best yet are the butter beans, also known as lima beans. They are a legume that is rich in protein and fibre and full of micronutrients such as manganese and folate. Butter beans are great to encourage healthy eating and weight loss. They taste great too.

This salad won’t disappoint. It is a handy recipe to have in your repertoire for lunch or dinner. Try Tangy Butter Bean Salad and let me know what you think.

Tangy Butter Bean Salad Pin

So tasty and light yet will leave you feeling full after one serve.


Tangy Butter Bean Salad

Fresh, light and super filling. So full of nutrients and so tasty.

Course Salad
Keyword Tangy Butter Bean Salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Jane Georgiades


  • 1 medium zucchini sliced
  • 1 ripe avocado deseeded and cut into chunks
  • 1 400g can butter beans drained and rinsed
  • 3 tbsp kalamata olives pitted
  • 3 tbsp capers drained
  • 3 cups mixed salad leaves
  • 1/2 lemon juiced
  • 2 heaped tbsp good quality mayonnaise


  1. Preheat the oven to 200°C. Lay zucchine slices on a lined baking tray and drizzle with oil. Roast in oven for 20 minutes or until starting to caramelize.

  2. Combine leaves, avocado, butter beans, olives, capers and roasted zucchini in a medium sized salad bowl. Stir lemon juice into mayonnaise then stir through salad. Divide salad into two bowls to serve for lunch or serve as a side for dinner.

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