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    Home » Recipes » Salads

    Warm Spring Salad with Crispy Butter Beans

    Published: May 7, 2021 · Modified: Aug 10, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Salad on a plate, with text: warm bean salad.
    Dish of salad, with text: Warm spring salad with crispy fried butter beans.
    Plate of salad on a table, with text: How to make butter bean salad.

    This easy Warm Spring Salad has crispy pan-fried butter beans, asparagus, and spinach. It's topped with radishes, mint and toasted seeds, plus a dash of lemon and chili. This hearty salad is not only refreshing but packs in a good amount of protein, fiber, and nutrients.

    Plate of salad on a table.

    Recipe commissioned by GreenPan

    When the weather warms up and the blossoms appear on the trees, it's nice to move from winter's comfort food to lighter, spring dishes.

    But sometimes we need to ease in slowly. Instead of a cold salad, why not make the most of spring's bounty of pretty, colourful vegetables with a warm salad.

    The key to a good salad is lots of layers of tastes and textures.

    This spring salad definitely ticks all the texture boxes.

    Soft, rich spinach is piled with crispy butter beans, sauteed asparagus, sliced radishes, spring onions, toasted seeds, a touch of chili, and a squeeze of lemon.

    It's packed with tastes, textures, and goodness. Plus, it's ready in just 15 minutes!

    Jump to:
    • Why You'll Love This Recipe
    • GreenPan
    • Ingredients & Tools 
    • Step By Step Tutorial
    • Tips 
    • Serving Suggestions
    • Variations
    • Storage 
    • FAQs
    • Salad Recipes
    • More Recipes Using Beans 
    • 📖 Recipe
    • 💬 Comments
    Plate of salad in front of a pan of salad.

    Pan-frying butter beans turns them into something far more special with a new texture dimension. The delicate crust is perfect against the soft potato-y centre of the beans.

    This salad also has toasted seeds. Toasting them first isn't necessary, but I love the flavour that it gives to the mixed seeds. It only takes two minutes, so it's worth this step.

    To give the salad a bit of extra 'oomph' I've added some chilli and fresh lemon juice.

    This warm spring salad is vegan, gluten-free, and doesn't take long to prepare. However, taking the time to sautee the beans and toast the seeds makes it extra special.

    The best salads are ones that have a good amount of texture throughout.

    I love creamy, crunchy, and everything in between all in one bite!

    This recipe for sauteed butter bean salad is the perfect combination of textures and flavors that hit all the notes of a perfect salad.  

    Why You'll Love This Recipe

    It’s quick and simple, but also heathy and delicious!

    Pan-fried butter beans are a simple way to make this warm salad extra special.

    The salad's nutrient density is high coming from the beans and fresh spinach.

    Serve it as a side dish or healthy main meal.

    Customise the spices and seasonings by adding your favourites.

    Pan surrounded by vegetables.

    GreenPan

    I used this incredible GreenPan Barcelona Shallow Lidded Casserole pan to cook this warm salad.

    I've been a huge fan of GreenPan's top quality, healthy ceramic non-stick cookware for years. I must have had my GreenPan wok for 10 years now and it's still going strong!

    So I was thrilled when they got in touch and asked me to create a healthy recipe, using one of their pans, to share with you.

    The results are this warm salad. I hope you'll love the recipe!

    I love that the casserole is a generous 30cm/4.8L. That makes it perfect for cooking for the whole family. It has a heavy bottom that conducts heat beautifully. I'm sure I'll be using this pan a LOT for everything from stews and curries, to risottos and sautéed vegetables.

    About GreenPan

    GreenPan are the pioneers who invented healthy ceramic non-stick back in 2007 and they have since become the No1 ‘go to’ for ceramic coatings.

    I love that they use 0% harmful substances that are PFAS-free. So they are the healthy choice, but still work really well. The non-stick is fantastic and you don't need to use oil when cooking!

    Find more healthy recipes on the hashtag #simplyhealthy and check out the GreenPan website.

    Ingredients on a table.

    Ingredients & Tools 

    • Mixed Seeds - You’ll toast up some seeds until they are nutty and fragrant making the perfect crunchy addition to this salad.
    • Canned Butter beans - You won’t have to cook butterbeans on their own if you use canned beans that are properly drained, rinsed, and patted dry.
    • Butter & oil - Used to saute the beans and gives them a buttery taste and slight crust on the outside. Use dairy-free butter to make this dish vegan.
    • Garlic, Chili Flakes & Spring Onion - Infuses the salad with an aromatic garlic and onion flavor, plus a little touch of heat.
    • Raw Spinach - This green is a nutritional powerhouse and pairs well in this warm, pan-fried bean salad.
    • Lemon Juice - Gives a splash of acidity and bright fresh flavor.
    • Radishes - Adds a pretty colour and a crunchy texture to the warm salad.
    • Asparagus - for a lovely spring flavor and texture.
    • Mint Leaves - Gives the salad a bright fresh flavor and a pop of green color.

    Tools:
    Shallow pan - I love the GreenPan Barcelona Shallow Lidded Casserole.

    Step By Step Tutorial

    Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

    Collage of making the salad.

    Heat a dry frying pan over medium heat, then add the seeds and toast, shaking frequently, until lightly browned and fragrant. Set the seeds aside and return the empty pan to the heat.

    Heat the butter and oil, then add the butter beans and asparagus.Fry for a few minutes until the beans begin to turn crispy.Add the garlic and chili flakes and cook for a further minute. Pour onto a plate and set aside.

    Collage of making salad pictures.

    Add the spinach to the pan and allow to wilt slightly.

    Add the beans and asparagus and toss to warm through. Top with the sliced radishes, toasted seeds, spring onions, mint and lemon juice, then season with a little salt and pepper.

    Tips 

    It’s important to make sure the butter beans are fully rinsed, drained, and dried before adding them to the pan to saute. If moisture is present, they could break down too much changing the texture of the salad. 

    When toasting seeds, be VERY careful on the time as they cook very quickly and can go from hot to burned in seconds. 

    Tear the spinach leaves into smaller pieces so they wilt quicker in the heat of the salad. 

    Close up of salad on a plate.

    Serving Suggestions

    Add a serving of this warm butter bean salad on top of a fresh scoop of Greek Spinach Rice. 

    Toss this salad into your favorite Simple Pasta Dish. 

    Serve some on top of beautifully Grilled Lettuce.

    Toss with Dill Ranch Dressing for a vibrant flavor and color. 

    Variations

    Change up the flavors by using lime juice and cilantro as citrus and herbs. 

    Sweeten it up naturally by adding chopped grape tomatoes to saute in with the beans. 

    Add roasted peppers for great color and charred flavor. 

    Top with crumbled feta or goat cheese for a salty bite that pairs well with the lemon and garlic flavors.

    Feel free to use kale, collard greens, or fresh arugula instead of spinach. 

    Give this salad an Asian-inspired twist by using sesame oil and topping with sesame seeds and soy sauce. 

    Storage 

    Storing: Store the warm salad in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium-low heat until warmed through.

    Freezing: Once cooked, the texture of the spinach and beans will change their texture, therefore freezing is not recommended. 

    Close up of warm salad in a pan.

    FAQs

    What are butter beans?

    Butter beans, also known as lima beans, are a type of waxy bean that is large and usually a shade of white or beige. The inside of a butterbean is creamy and buttery with a resemblance to a cooked potato.

    Can you eat butter beans straight from the tin?

    You can as they are fully cooked, however the liquid inside the can may taste salty and unpleasant so it’s best to drain and rinse them.

    Are butter beans healthy?

    Absolutely! They are full of fiber and protein along with minerals like iron, zinc, and magnesium.

    What if I can’t find butterbeans?

    If you cant find butterbeans in the store, try using white kidney beans or cannellini beans in their place.

    Salad Recipes

    I hope you'll love this warm crispy butter bean salad. Be sure to check out these other salad recipes too!

    Strawberry Spinach Salad
    Rosolli Finish Beetroot Salad
    Mango Salad
    Cabbage Salad
    Rocca Salad

    More Recipes Using Beans 

    Spanish Beans with Tomatoes
    Popped Beans with Herbs
    Easy Baked Beans with Turmeric
    Kidney Bean Curry
    Easy Mexican Bean Soup

    Disclosure: This post was sponsored by GreenPan. All opinions are my own.

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

    📖 Recipe

    Plate of salad on a table.

    Warm Salad with Crispy Butter Beans

    Kate Hackworthy | Veggie Desserts
    This easy Warm Spring Salad has pan-fried butter beans with green vegetables. It's topped with radishes, toasted seeds, lemon and chili.
    5 from 22 votes
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Salad
    Cuisine British
    Servings 2
    Calories 275 kcal

    Equipment

    • Shallow Lidded Casserole Pan

    Ingredients
     

    • 1 tablespoon mixed seeds
    • 1 teaspoon butter
    • 1 teaspoon oil
    • 1 can butter beans (400g/15oz can) lima beans, drained, rinsed and patted dry
    • 8 asparagus
    • 1 clove garlic finely chopped
    • 1 teaspoon dried chilli flakes
    • 2 spring onions chopped
    • 250 g about 5 large handfuls raw spinach roughly chopped
    • Juice of ½ a lemon
    • 1 teaspoon mint leaves finely chopped
    • 3 radishes sliced
    • salt and pepper

    Instructions
     

    • Heat a dry frying pan over a medium heat, then add the seeds and toast, shaking frequently, until lightly browned and fragrant. Set the seeds aside and return the empty pan to the heat.
    • Heat the butter and oil, then add the butter beans and asparagus and fry for a few minutes until the beans begin to turn crispy. Add the garlic and chilli flakes and cook for a further minute. Transfer it all to a bowl and set aside.
    • Add the spinach to the pan and allow to wilt slightly. Return the beans and asparagus to the pan with the spinach and heat through for a minute or so.
    • Serve topped with the spring onions, radishes, toasted seeds, chopped mint and a squeeze of lemon juice. Season with a little salt and pepper.

    Nutrition

    Calories: 275kcalCarbohydrates: 39gProtein: 16gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 863mgPotassium: 1246mgFiber: 14gSugar: 1gVitamin A: 12203IUVitamin C: 39mgCalcium: 186mgIron: 8mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Salad Recipes

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    • Zucchini Halloumi Couscous
    • Caprese Pasta Salad
    • Broad Bean Salad
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    Comments

    1. Kate

      May 10, 2021 at 2:12 pm

      5 stars
      I LOVE butter beans, always have lots in the pantry as a storecupboard staple. And now it is asparagus season too I need to make this, a perfect lunchtime treat!

      Reply
    2. Kylie Archer

      May 10, 2021 at 12:26 pm

      5 stars
      Such a delicious salad, perfect for working from home! We can grow butter beans year round, so it's good to have an awesome recipe for them.

      Reply
      • Dawn

        May 24, 2022 at 10:38 pm

        5 stars
        Just wondering where you live that you can grow butter beans year round what a treat! I live in Portland Oregon no such luck 😂

        Reply
    3. Gina

      May 10, 2021 at 11:58 am

      5 stars
      Such a bright and delicious salad. We made it with tender salad greens from the garden and it's a great vegetarian meal for the season!

      Reply
    4. Allyssa

      May 10, 2021 at 11:58 am

      5 stars
      Very easy and delicious! Fam loves it, thanks a lot for sharing this recipe. Will make it again!

      Reply
    5. Danielle Wolter

      May 10, 2021 at 11:46 am

      5 stars
      Just loving the use of butter beans here! This sounds absolutely delicious and I can't wait to make it this week!

      Reply
    6. Valerie

      March 27, 2019 at 11:58 pm

      5 stars
      I'm not usually a bean girl but pan frying them was amazing. This warm salad was so good.

      Reply
    7. Ali

      May 09, 2018 at 9:12 pm

      5 stars
      I love that you can make this vegan by using dairy free spread, I'm going to add this to my meal plan one week.

      Reply
    8. Rebecca

      April 09, 2018 at 8:13 pm

      5 stars
      I love the look of this - so yum! I never know what to make with butter beans, so this sounds tasty

      Reply
    9. Ashleigh

      September 05, 2017 at 12:05 pm

      5 stars
      I am eating clean at the moment, so this was perfect, delicious and really easy to make at home!

      Reply
    10. Sushmita

      May 23, 2017 at 5:16 pm

      I'm a salad girl, and love them all except for the one with bitter gourd in it 😀
      Looks and sounds amazing need to try it out 🙂

      Reply
    11. Amrita

      May 17, 2017 at 1:56 pm

      5 stars
      This looks and sounds delicious .Oozing with health and goodness .Love the pics on your blog

      Reply
    12. Ruby Homawala

      May 16, 2017 at 6:05 pm

      5 stars
      Lovely easy recipe, and healthy too!.
      Great giveaways.

      Reply
    13. POOJA MITRA

      May 16, 2017 at 1:17 pm

      This recipe looks delicious. Definitely need to recreate it.

      Reply
    14. David Elliott

      May 16, 2017 at 5:28 am

      The salad does look yummy. I will have to make this sometime. I know I need to eat more greens and this is something I could go for.

      Reply
    15. L.C. @ A Life of Authenticity

      May 16, 2017 at 3:25 am

      I have never had fried/sauteed lima beans. I think the crunchiness may change the consistency issue I typically have with this bean. I'm going to have to try sauteeing them. Thanks.

      Reply
    16. Chelf

      May 15, 2017 at 11:38 pm

      5 stars
      YAY! It's vegan! I love warm salads, they are so filling and such a comfort food for me. Even in the middle of summer I do enjoy a sauuted salad as a main dish or on the side!

      Reply
    17. carol

      May 15, 2017 at 10:50 pm

      Looks DELICIOUS. As a chef, I always like to see what other people are doing -- keeps me creative!

      Reply
    18. Lisa

      May 15, 2017 at 7:55 pm

      I used to eat butter beans a lot as child, but I haven't eaten them in years. And I've certainly never had them fried like this. Looks so delicious!

      Reply
    19. Amber Myers

      May 15, 2017 at 1:30 pm

      5 stars
      Ooo this looks so delicious! I'll have to try this out. I don't think I've ever tried a bean salad before.

      Reply
    20. jhilmil

      May 15, 2017 at 1:03 pm

      5 stars
      Seems so healthy & refreshing.. gonna try soon for a good day start:)

      Reply
    21. Laura

      May 15, 2017 at 12:16 pm

      This sounds so delicious - I often make butter beans with pesto, mushrooms and spinach but I really fancy a change and this is right up my street for a quick and healthy lunch. Thanks for sharing

      Laura x

      Reply
    22. Anosa

      May 15, 2017 at 11:05 am

      5 stars
      I do love beans salads and this one was absolutely delicious. I need to recreate this recipe again soon for sure

      Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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