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Dense butter bean salad with herby vinaigrette topped with whipped vegan feta

Dense Butter Bean Salad with Herby Vinaigrette Over Whipped Vegan Feta

Justine Colbert
Dense butter bean salad with herby vinaigrette over whipped vegan feta. Quick, protein-packed, and perfect for meal prep or back-to-school lunches!
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American, Italian, Mediterranean
Servings 2 people

Ingredients
  

Salad Ingredients:

  • 2 cans 15 oz each butter beans, drained and rinsed
  • 1 celery stalk thinly sliced
  • 1/3 cup red onion thinly sliced
  • 1/4 cup Kalamata olives pitted and chopped
  • 1/2 cup cherry tomatoes halved

Green Herby Vinaigrette:

  • Small handful fresh parsley
  • Small handful fresh basil
  • Juice of 1 lemon
  • 1/3 cup extra-virgin olive oil
  • 1 tsp maple syrup
  • Sea salt to taste

Whipped Vegan Feta Dip:

  • 1 cup vegan feta
  • 2 tbsp extra-virgin olive oil
  • Juice of 1/2 lemon

Instructions
 

  • Whip the feta: Blend vegan feta, olive oil, and lemon juice in a food processor until creamy
  • Make the vinaigrette: Blend parsley, basil, lemon juice, olive oil, maple syrup, and salt until smooth
  • Mix the salad: Combine butter beans, celery, red onion, olives, and tomatoes in a large bowl
  • Toss with vinaigrette and serve over whipped feta
Keyword back to school, butter beans, dense bean salad, gluten free, healthy salad, meal prep salad, vegan, whipped feta, white bean salad