This easy Butter Bean Salad with Feta is packed with flavor and protein. Ready in 15 minutes. Made with sumac marinated red onions, cucumber, parsley. Pretty enough to serve to guests. And, quick enough for weekday dinners and work lunches. (Gluten Free, Vegan option).
Make dressing: In a large bowl whisk together¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons sumac, 1 teaspoon dried oregano, 1 teaspoon honey, and ¼ to ½ teaspoon fine sea salt.
Marinate onions: Scatter ½ cup thinly sliced red onions into the dressing. Stir to coat, then set aside (for at least 10 minutes) so onions can soften while you finish the salad.
Chop: Finely chop 1 English cucumber (¼-inch/1 cm cubes) and 1 cup curly parsley (tightly pack into measuring cup).
Finish: Add 2 (15 oz / 14 fl oz / 398 ml) cans butter beans (drained and rinsed) to the onions and dressing. Toss well to coat. Add chopped cucumber, parsley, and 1 cup feta cheese (crumbled). Toss gently to mix. Taste and adjust seasoning if needed. You can serve salad as is—or for a "fancier" presentation: swoop some Plain Greek yogurt on individual plates, drizzle with olive oil and a sprinkle of sumac, then spoon salad on top.
Notes
Red wine vinegar: Gives the dressing a pretty pink/red hue. If you don't have red wine vinegar, you can use fresh lemon juice instead (not bottled). However, fresh citrus does lose some of its brightness as it sits. So, leftovers may need an extra squeeze of lemon juice right before serving.
Sumac: A Middle Eastern spice made from dried red berries. It has a tart and slightly fruity flavor. Nowadays, most grocery stores carry it (otherwise check online).
Salt: Adjust to taste. Different brands of canned beans are saltier than others—and some brands don't use salt at all. If using "no salt added" canned beans, you'll likely want to use the higher end of the range as a starting point. But, remember that feta cheese is often salty too! If in doubt, start with less and add more.
Butter Beans: May also be labelled Lima Beans. Canned beans are most convenient, but home cooked beans work too. You want to use a large, sturdy bean that'll hold up in a salad. If needed, swap for Cannellini beans or similar.
Vegan option: Use a vegan feta substitute. And use agave or maple syrup instead of honey. The Greek yogurt is optional, so either leave it out or use a plain, unsweetened thick vegan yogurt.
Storage Tips: Salad can be refrigerated for 2 to 3 days. If you want to serve this salad on a bed of yogurt, do this right before eating (otherwise it can get too watery).