Marinated Butter Beans Recipe

Prepare beans

If using canned butter beans, drain and rinse well in a colander under cold water. Spread on a clean kitchen towel or paper towels and gently pat dry to remove excess moisture. If using freshly cooked beans, cool to room temperature.

Prepare vegetables and herbs

Halve the sungold tomatoes. Finely slice the red onion into thin half-moons. Roughly chop the tarragon leaves and parsley (if using). Place beans, tomatoes, onion, and herbs in a large mixing bowl that will allow tossing with the marinade.

Make vinaigrette

In a medium bowl or jar, combine the olive oil, white wine vinegar, lemon juice, Dijon mustard, honey (or maple), minced garlic, sea salt, black pepper, and crushed red pepper flakes (if using). Whisk vigorously or shake in a lidded jar until the dressing is emulsified and slightly thickened.

Marinate

Pour about two-thirds of the vinaigrette over the prepared beans, tomatoes, onion, and herbs. Gently toss with a rubber spatula or wooden spoon to coat evenly, taking care not to crush the tomatoes. Taste and add more salt, pepper, or remaining vinaigrette as needed.

Rest

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld; for best flavor marinate 2–4 hours. If serving within 30 minutes, let sit at room temperature for 10–15 minutes after tossing so the flavors open up.

Finish and serve

Before serving, give the salad a final gentle toss. If the salad seems dry, drizzle the reserved vinaigrette and toss again. Adjust seasoning with additional salt, lemon juice, or a splash of olive oil to taste. Serve chilled or at cool room temperature as a side dish or light main.