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Looking down at a bowl of butter bean salad with cherry tomatoes, cucumber, red onion, parsley, and lemon wedges.

Fresh Lemon and Garlic Butter Bean Salad with Sumac

A quick no-cook butter bean salad with cherry tomatoes, cucumber, and a lemon-sumac dressing. Ready in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 1 can (15 oz) butter beans rinsed
  • 3/4 cup cherry tomatoes diced
  • 3/4 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/2 cup chopped fresh parsley stems removed
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 2 cloves garlic minced
  • 1/2 tsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 2 tsp sumac

Instructions
 

  • Dice vegetables:

    Rinse, dry, and dice the cherry tomatoes and cucumber. Slice the red onion thinly and chop the parsley finely.

  • Whisk dressing:

    In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, pepper, paprika, and sumac until emulsified.

  • Marinate onions:

    In another bowl, combine the sliced onion with one-third of the dressing and let rest for 5-10 minutes to mellow the pungency (optional; the onion can be added directly to the salad).

  • Rinse butter beans:

    Drain and rinse the butter beans under cold water to eliminate excess sodium. Transfer to a large bowl with the tomatoes, cucumber, parsley, and marinated onions.

  • Toss salad:

    Drizzle the remaining dressing over the salad and mix thoroughly. Serve right away.
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