Can I use different beans instead of butter beans?

Absolutely. Cannellini, navy, or Great Northern beans are fantastic choices. Even chickpeas or black-eyed peas will work. Use what you have—this salad is all about versatility and ease.

What if I don’t have fennel?

No problem. While fennel adds a special crunch and subtle sweetness, you can substitute with extra celery, thinly sliced radish, or even bell pepper if you prefer.

Can I make this salad ahead for a party?

Yes, this is one of its biggest strengths! Prep it the day before, let it marinate overnight, and just give it a quick toss before serving. It holds its texture and gets even more delicious as it sits.

Is this salad healthy?

Definitely! You get plant-based protein and fiber from the beans, loads of antioxidants and vitamins from all those fresh veggies, and a clean, simple dressing. Plus, it’s vegan and gluten-free, making it a hit for nearly any gathering.

Easy Marinated Bean Salad Recipe

Description

This easy marinated bean salad is a healthy, vibrant dish featuring white beans, olives, fennel, and fresh herbs tossed in a light apple cider vinaigrette. Quick to prepare and packed with flavor, it’s perfect as a nutritious main or a refreshing side for any meal.

Ingredients

Units Scale

15 ozs butter beans or any white beans, drained and rinsed
1 cup pitted olives, roughly chopped
1 fennel bulb, very thinly sliced (use mandolin for best results)
1 large carrot, finely chopped
3 celery ribs, finely chopped
1 large shallot, finely diced
1 bunch fresh parsley, finely chopped
2 tsps dried oregano
3 Tbsps raw apple cider vinegar
2 Tbsps extra virgin olive oil
1/2 tsp fine sea salt
1/4 tsp ground pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables and Beans: In a large bowl, combine the drained and rinsed white beans, chopped olives, thinly sliced fennel, finely chopped carrot, celery, shallot, and fresh parsley. Sprinkle in the dried oregano for added flavor.
Add Dressing: Drizzle the raw apple cider vinegar and extra virgin olive oil over the salad mixture, ensuring even distribution for a balanced taste in every bite.
Season: Sprinkle the fine sea salt and ground pepper over the salad according to taste.
Toss the Salad: Gently toss all the ingredients together until everything is well coated with the dressing and seasonings.
Marinate: Cover the salad and refrigerate for at least 1 hour, allowing the flavors to meld together.
Serve: Serve the marinated bean salad cold or bring it to room temperature. Enjoy as a side or main!

Notes

This salad tastes even better after marinating overnight.
Feel free to substitute white beans with chickpeas or other varieties.
Add crumbled feta for a richer taste (optional, not vegan).
Stays fresh in the refrigerator for up to 3 days.
Use a mandolin for perfectly thin fennel slices.

Nutrition

Serving Size: 1/4 of recipe (about 1.5 cups)
Calories: 220
Sugar: 4g
Sodium: 580mg
Fat: 9g
Saturated Fat: 1.2g
Unsaturated Fat: 7.8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg