Marinated Butter Beans with Herbs, Roasted Red Pepper, and Spicy Lemon Dressing Recipe

I’m so excited to share this Marinated Butter Beans with Herbs, Roasted Red Pepper, and Spicy Lemon Dressing Recipe with you because it’s one of those dishes that’s simple yet absolutely bursting with flavor. The creamy butter beans soak up all those bright herbs, sweet roasted pepper, and that kick of spicy lemon dressing, making it a perfect salad or side for any season. Whenever I need something fresh, satisfying, and a little unexpected, this recipe always hits the spot.

What makes this Marinated Butter Beans with Herbs, Roasted Red Pepper, and Spicy Lemon Dressing Recipe really worth trying is how versatile it is—you can make it ahead of time, and the flavors actually deepen after a few hours in the fridge. Plus, it’s packed with wholesome ingredients and vibrant tastes that feel fancy but are so easy to put together. Trust me, once you try this, you’ll find yourself reaching for it again and again.

Ingredients You’ll Need

All the ingredients here come together to create a harmony of textures and flavors—from the buttery softness of the beans to the tang of lemon and just the right amount of heat. When shopping, look for good-quality jarred roasted red peppers and artichoke hearts because they really elevate the final dish.

• Butter beans: Canned butter beans work wonderfully—just drain and rinse to keep the dish light and fresh.
• Red onion: Thinly sliced to add a mild crunch and sharpness that balances the creaminess.
• Green olives: Roughly chopped for bursts of salty, briny flavor that complement the herbs.
• Jarred roasted red pepper: Sweet, smoky, and tender, these add a beautiful color and flavor contrast.
• Jarred artichoke hearts: Halved and hearty, they bring an earthy note to the mix.
• Fresh dill and parsley: Minced and loosely packed to give that fresh, herby aroma that wakes up the whole dish.
• Lemon zest: Adds a zesty brightness that pairs perfectly with the spicy dressing.
• Kosher salt: Essential for seasoning the beans and balancing flavors.
• Lemon juice: The base of the marinade, providing citrus acidity that ties everything together.
• Extra virgin olive oil: Brings richness and helps meld the dressing ingredients.
• Honey or maple syrup: Just a touch for sweetness to balance the heat and acidity.
• Garlic clove: Finely minced to infuse a mild savory punch.
• Red pepper flakes: The key to adding that gentle heat that keeps the dressing lively.
• Cumin: Ground cumin adds a subtle earthiness that deepens flavor.
• Cayenne pepper: Just a pinch for warmth without overpowering the dish.

Variations

One of the things I love about this Marinated Butter Beans with Herbs, Roasted Red Pepper, and Spicy Lemon Dressing Recipe is how easy it is to make it your own. Whether you want to dial up the heat, swap herbs, or keep it vegan-friendly, there’s so much room to experiment.

• Variation: I once tried adding a handful of toasted pine nuts for crunch—totally elevated the texture!
• Variation: For a milder version, reduce or skip the cayenne and red pepper flakes; it’s still delicious but friendlier for sensitive palates.
• Variation: Swap parsley for fresh cilantro if you prefer a different herbaceous profile—adds a bright twist.
• Variation: Use fresh roasted red peppers if you have the time and want that smoky flavor to shine even more.
• Variation: Add chopped cucumber or cherry tomatoes for extra freshness if you’re craving a more substantial salad.

How to Make Marinated Butter Beans with Herbs, Roasted Red Pepper, and Spicy Lemon Dressing Recipe

Step 1: Prep the Beans and Vegetables

Start by draining and rinsing the butter beans—this step is key to washing away excess sodium and any canned taste. Slice your red onion paper-thin so it blends nicely without overwhelming the bite. Roughly chop the olives, roasted red peppers, and halve the artichoke hearts. Having all these prepped and ready makes mixing everything together a breeze.

Step 2: Mix the Spicy Lemon Dressing

In a small bowl, whisk together lemon juice, extra virgin olive oil, and your chosen sweetener—honey or maple syrup for a vegan option. Add finely minced garlic, red pepper flakes, cumin, cayenne pepper, and kosher salt. Taste and adjust; I like mine with a bit more heat, but feel free to make it mild or fiery.

Step 3: Combine and Marinate

In a large bowl, gently fold the butter beans, veggies, and fresh herbs together. Pour over the spicy lemon dressing and toss until everything is evenly coated. This is the magic moment when all those flavors start to meld. Cover and refrigerate for at least 2 hours—overnight is even better—to let the marinade soak in and create that bright, zesty punch.

How to Serve Marinated Butter Beans with Herbs, Roasted Red Pepper, and Spicy Lemon Dressing Recipe

Garnishes

When I serve this dish, I love topping it with a sprinkle of extra fresh dill or parsley for an herbal boost and a little fresh lemon zest to brighten the plate. Sometimes I add toasted pumpkin seeds for a subtle crunch and nutty flavor. These garnishes not only lift the dish visually but also enhance the overall taste experience.

Side Dishes

This Marinated Butter Beans with Herbs, Roasted Red Pepper, and Spicy Lemon Dressing Recipe pairs beautifully with grilled chicken or fish for a light summer meal. I’ve also enjoyed it along with warm crusty bread and a simple green salad for an easy, satisfying lunch. Don’t hesitate to serve it alongside roasted veggies or as a vibrant side to spicy curries—it complements so many flavors!

Creative Ways to Present

For a special occasion, I love serving this salad layered in clear jars or pretty glass bowls so you can see those gorgeous colors—reds, greens, and creamy whites really catch the eye. Another fun idea is spoons or small cups for an appetizer-style presentation, perfect for parties. Fresh lemon wedges on the side invite everyone to customize the brightness to their liking.

Make Ahead and Storage

Storing Leftovers

I usually store the leftovers in an airtight container in the fridge—it keeps perfectly for up to 3 days. By then, the flavors actually get even better, so don’t be shy about making a big batch. Just give it a gentle stir before serving again to redistribute the dressing.

Freezing

This salad is best enjoyed fresh or chilled. I don’t recommend freezing it because the beans and veggies can become mushy after thawing, and the herbs lose their vibrant flavor. So, if you want leftovers, stick to refrigeration instead for optimal taste and texture.

Reheating

Since this is a cold salad, I don’t usually reheat it. If you prefer it slightly warmed, gently bring it to room temperature and serve, but keep in mind the herbs and lemon zest are best enjoyed fresh. Otherwise, just enjoy it straight from the fridge—it’s refreshing and perfect as is!

FAQs

Final Thoughts

This Marinated Butter Beans with Herbs, Roasted Red Pepper, and Spicy Lemon Dressing Recipe has become one of my go-to dishes for anytime I want something healthy, flavorful, and fuss-free. It’s one of those recipes that feels like a gentle hug on a plate—comforting yet fresh. I really hope you give it a try and enjoy the way the flavors brighten up your meals as much as I do. Honestly, it’s a keeper in my kitchen, and I’m sure it will be in yours too!

Marinated Butter Beans with Herbs, Roasted Red Pepper, and Spicy Lemon Dressing Recipe

★★★★★ 4.8 from 57 reviews

• Author: Any
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes (including marinating time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

This vibrant Marinated Butter Beans salad is a refreshing and flavorful dish that combines tender butter beans with a zesty, spicy marinade. Enhanced with olives, roasted red pepper, artichoke hearts, and fresh herbs like dill and parsley, it’s perfect as a light lunch or a side dish. The marinade of lemon juice, olive oil, honey, garlic, and warming spices adds bright and complex flavors that beautifully complement the creamy beans and crisp vegetables.

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Ingredients

Scale 1x2x3x

Beans & Veggies

• 1 can (about 14 oz or 400 g) butter beans, drained and rinsed
• 1/2 small red onion, thinly sliced
• 1/2 cup (about 20) green olives, roughly chopped
• 1 jarred roasted red pepper, roughly chopped
• 6–7 jarred artichoke hearts, halved
• 1/2 cup fresh dill, minced and loosely packed
• 1/2 cup fresh parsley, minced and loosely packed
• Zest of 1 lemon
• 1 tsp kosher salt, plus more as needed

Spicy Marinade

• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 tbsp honey or maple syrup
• 1 clove garlic, finely minced
• 1 tsp red pepper flakes
• 1/4 tsp cumin
• 1/4 tsp cayenne pepper

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Instructions

1. Prepare Ingredients: Drain and rinse the butter beans thoroughly. Thinly slice half a small red onion, roughly chop the green olives and jarred roasted red pepper, and halve the artichoke hearts. Mince the fresh dill and parsley and zest the lemon.
2. Make the Marinade: In a bowl, whisk together the lemon juice, extra virgin olive oil, honey or maple syrup, finely minced garlic, red pepper flakes, cumin, and cayenne pepper until well combined.
3. Combine Salad: In a large mixing bowl, add the butter beans, sliced red onion, chopped green olives, roasted red pepper, artichoke hearts, fresh dill, parsley, and lemon zest. Sprinkle with 1 teaspoon of kosher salt.
4. Toss with Marinade: Pour the spicy marinade over the bean and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are coated evenly with the flavorful dressing. Adjust seasoning with additional salt if necessary.
5. Marinate: Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld beautifully. For best results, marinate for 3-4 hours or overnight.
6. Serve: Before serving, give the salad a gentle stir and taste to adjust any seasonings. Serve chilled or at room temperature as a flavorful side dish or light main.

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Notes

• This salad can be made vegan by using maple syrup instead of honey in the marinade.
• For added texture, consider tossing in some toasted pine nuts or sliced almonds.
• If you prefer a milder flavor, reduce the amount of red pepper flakes and cayenne pepper to taste.
• Best served chilled but also delicious at room temperature.
• Can be stored covered in the refrigerator for up to 3 days.

Keywords: Marinated Butter Beans, Butter Bean Salad, Mediterranean Salad, Vegan Salad Option, Spicy Bean Salad, Healthy Side Dish