Butter Bean Salad w/ Vegan Labneh
Butter Bean Salad w/ Vegan Labneh
I love butter beans for their extra creamy, velvety texture, which perfectly complements the crunch of cucumber, radish, and onion in this Mediterranean inspired salad. I’m also an advocate of using what you have on hand or can easily find, so if you need a substitute, cannellini beans work beautifully as well.
This salad is fresh, bright, and slightly tangy, served over a lusciously creamy, easy to make homemade vegan labneh. Directions for the labneh are included below, but you can also use a plant based Greek-style yogurt, sour cream, or crumbled vegan feta. It delivers a satisfying amount of fiber and plant protein, making it perfect for breakfast, lunch, or dinner.
For best results and maximum flavor, I recommend preparing the pickled onions and labneh at least a day in advance.
Serves 3-4
Ingredients
15.5 oz (439g) Canned Butter Beans or 8oz (227g) dry Royal Corona or Large Lima Beans
1/2 English Cucumber, chopped (about 1 1/2 cups (225g)
1 cup (100g) Pickled Red Onions, roughly chopped
2 large Radish, ends removed and chopped
1 Tbsp (4g) chopped Parsley
1 tsp (1-2g) chopped Mint
Good Olive Oil for drizzling
Optional: Microgreens for garnish
Serve with: Warm flatbread
Note about Beans
This recipe works well with either home cooked or canned beans. I used dried royal corona beans, which I cooked the night before making the salad. For convenience, you can also use canned butter beans, just drain and rinse before using them.
Vinaigrette
1/4 cup (60ml) Good Olive Oil
1 1/2 Tbsp (23ml) Red Wine Vinegar
1 1/2 Tbsp (23ml) Lemon Juice
1 1/2 tsp (7ml) Maple Syrup or Agave
1 tsp (5g) Sumac
1 tsp (5g) Aleppo Pepper
Salt & Pepper to taste
Vegan Labneh
(Middle Eastern thick yogurt style cheese)
2 cups (475-500g) Plain Unsweetened Thick Style Plant Based Yogurt
1 tsp (5ml) Lemon Juice
1/4 tsp Salt
Prepare the day before: Stir the lemon juice and salt into the yogurt. Spoon the mixture into a large piece of cheesecloth, then gather the ends and gently twist to secure. Place the cheesecloth in a sieve set over a larger bowl, ensuring the bottom of the sieve does not touch the bowl so the liquid can drain freely. Refrigerate for at least 12 hours, or preferably up to 24 hours. Discard the liquid and store the cheese in an airtight container refrigerated for up to 5 days.
Pickled Red Onions
1 whole small Red Onion, sliced thin
1 cup (236ml) Water
1/4 cup (60ml) +1 Tbsp (15ml) Rice Vinegar
1/4 cup (60ml) +1 Tbsp (15ml) Apple Cider Vinegar
2 1/2 tsp (13g) Cane Sugar
1/4 tsp Salt
Make the pickled onions:
Slice the onion into thin slices, then cut the slices in half. Pack the onions into a clean jar with a lid.
In a small pot, combine the water, vinegars, sugar, and salt. Place over medium heat and simmer until the sugar has completely dissolved.
Allow the liquid to cool, then pour it over the onions. Once completely cooled, seal the lid and refrigerate for at least 2 hours, but preferably 24 hours or longer.
Directions
1. Add all of the ingredients for the vinaigrette to a large bowl and whisk until combined.
2. Add the butter beans, cucumber, radish, pickled onions, chopped parsley, and chopped mint to the bowl. Gently mix to combine. Taste and adjust seasoning with salt and pepper as needed.
3. Assemble the salad by spreading a layer of vegan labneh in each bowl. Drizzle with good olive oil, then spoon the butter bean salad over the top.
4. Garnish with microgreens and another drizzle of olive oil. Serve with warm flatbread.
