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Easy Marinated Bean Salad
Delight your taste buds with a variety of flavors and textures and impress your guests with our Easy Marinated Bean Salad!
This vibrant and flavorful salad is a perfect addition to any party or BBQ, as it can be prepared far in advance and refrigerated for up to 3 days.
Packed with nutritious ingredients like butter beans, olives, fennel, and fresh parsley, this salad is not only delicious but also rich in fiber, vitamins, and antioxidants.
With its simple preparation and make-ahead convenience, you’ll be able to enjoy the party without worrying about last-minute preparations.
So go ahead, give it a try, and watch this salad become a new favorite!
Make SURE that you actually love the taste of the olive oil that you use for your salads such as this, because your salad will come out tasting very much like the oil you use.
They each have their own unique flavor.
4 servings
Ingredients:
- 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 finely chopped fresh parsley
- 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
Instructions:
In a large bowl, add the beans, olives, fennel, carrot, celery, shallot, parsley, and oregano.
Drizzle your vinegar and extra virgin olive oil over everything.
Sprinkle with sea salt and pepper to your taste, then gently toss to combine.
Refrigerate (covered) for at least 1 hour to allow the flavors to combine.
Serve cold or room temperature.
Stays good in the refrigerator for up to 3 days.
Enjoy!
💚Rachel
Ingredients
- 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 finely chopped fresh parsley
- 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
Instructions
- In a large bowl, add the beans, olives, fennel, carrot, celery, shallot, parsley, and oregano.
- Drizzle your vinegar and extra virgin olive oil over everything.
- Sprinkle with sea salt and pepper to your taste, then gently toss to combine.
- Refrigerate (covered) for at least 1 hour to allow the flavors to combine.
- Serve cold or room temperature.
- Stays good in the refrigerator for up to 3 days.
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 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 finely chopped fresh parsley
- 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
Instructions
- In a large bowl, add the beans, olives, fennel, carrot, celery, shallot, parsley, and oregano.
- Drizzle your vinegar and extra virgin olive oil over everything.
- Sprinkle with sea salt and pepper to your taste, then gently toss to combine.
- Refrigerate (covered) for at least 1 hour to allow the flavors to combine.
- Serve cold or room temperature.
- Stays good in the refrigerator for up to 3 days.
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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