Smoky Spanish Butter Bean Salad | The BEST 10-Minute Bean Salad

This smoky Spanish butter bean salad, known as “ensalada de judiones con pimientos del piquillo,” is what simple and delicious food is all about. We’re talking a ton of great flavors, easy to make, and all done in 10 minutes with absolutely no cooking. Serve it as a side or even as a main course. Either way, enjoy it next to a crunchy baguette to mop up all that goodness.

To make this recipe, I used jarred butter beans. Which are the same thing as the canned ones. You can use other types of beans if you like. And if you prefer dry beans, just soak them in plenty of water overnight and then simmer them the following day for 1 to 2 hours or until tender.

What flavors this dish is the dressing. Made with just olive oil, sherry vinegar, garlic, and sweet smoked Spanish paprika. You can substitute the sherry vinegar for red wine vinegar or apple cider vinegar. And if you want a little heat, a dash of crushed red pepper will do the trick.

TIPS & TRICKS to Make this Recipe: You can serve this bean salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
SWEET SMOKED SPANISH PAPRIKA (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this Smoky Spanish Butter Bean Salad

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Smoky Spanish Butter Bean Salad | Ensalada de Judiones con Pimientos del Piquillo

Course Salad

Cuisine Spanish

Prep Time 10 minutes

Servings 4

Calories 294 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 1 tbsp sherry vinegar 15 ml
• 1 clove garlic (finely grated)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1 jar cooked butter beans (same as canned) 25 oz / 700 grams
• 1 small red onion (finely chopped)
• 4 jarred roasted red bell peppers (thinly sliced)
• handful black pitted olives (thinly sliced) 45 grams
• 2 tbsp chopped parsley 5 grams
• sea salt & black pepper

Instructions

1. Add the olive oil into a large bowl, along with the sherry vinegar, grated garlic, and paprika, then season with a kiss of salt & pepper, and whisk together

2. Drain the jar of butter beans into a colander and rinse under water, then shake off any excess water, add the beans into the bowl with the dressing, and gently mix together until well mixed

3. Add chopped onion into the bowl with the beans, along with the sliced roasted red bell pepper, sliced black olives, and chopped parsley, season with salt & pepper, and gently mix together until well mixed

4. Serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!

Recipe Notes

Get the Spanish Paprika, Sherry Vinegar, and Olive Oil I used to make this recipe (10% off your order from tienda.com with coupon ONAFORK)

Nutrition Facts

Smoky Spanish Butter Bean Salad | Ensalada de Judiones con Pimientos del Piquillo

Amount Per Serving

Calories 294 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Sodium 442mg19%

Potassium 458mg13%

Carbohydrates 30g10%

Fiber 10g42%

Sugar 1g1%

Protein 9g18%

Vitamin A 342IU7%

Vitamin C 5mg6%

Calcium 55mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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