Butter Bean Carrot Ribbon Salad

Add protein and fiber to the viral carrot ribbon trend in this Butter Bean Carrot Ribbon Salad! With fresh, crunchy carrots, hearty butter beans, and Niçoise herbs, this French-inspired recipe is perfect for meal-prep!

Course Salad, Side Dish

Cuisine French

Keyword arugula, butter beans, carrots, castelvetrano olives, dijon mustard, garlic, olives, red wine vinegar, scallions

Prep Time 20

Servings

Calories 277kcal

Ingredients

Salad

1 16 oz Can Butter Beans rinsed and drained
4 Cups Carrot Ribbons from about 4 large, whole carrots
2/3 Cup Pitted Green Olives in Brine (NOT oil) such as Castelvetrano, halved
3 Scallions chopped
1 Cup Arugula packed, chopped

Niçoise Vinaigrette

2 Tbsp Extra-Virgin Olive Oil
1 Tbsp Red Wine Vinegar
1 Clove Garlic grated
1/2 Tsp Dijon Mustard
2 Tsp Herbes de Provence
1/4 Tsp Salt or more, to taste
Fresh-Cracked Black Pepper to taste

Instructions

To begin, make the vinaigrette. Combine all of the vinaigrette ingredients in a small mixing bowl, and whisk together until evenly combined. Taste, and adjust seasonings to your preference. Set aside.
Then, rinse and drain your can of butter beans, patting dry with a towel to remove any excess moisture. Add the butter beans to a large mixing bowl.
Wash and dry your carrots. Peel off any brown spots if needed using a vegetable peeler.
Peel the carrots into ribbons. Starting at the top of the carrot, slide the peeler down the entire carrot until you have a ribbon. Continue until you have about 4 cups (but it doesn't have to be exact). Add the carrot ribbons to the bowl with the butter beans. Save any leftover pieces of carrot for compost or making vegetable stock.
Then, prep the rest of the vegetables for the salad - drain the olives from brine and cut in half; chop the scallions and arugula.
Add the carrots, olives, scallions, and arugula to the mixing bowl. Give your dressing another good whisk, then pour onto the salad and stir well.
Serve and enjoy!

Notes

I highly recommend using Castelvetrano olives as your green olives in this recipe. Castelvetranos are firm, buttery, and are palatable for many people who "don't like olives". Be sure to use olives in brine, not in oil, and drain out the brine before using in this recipe (but save that brine for martinis later on!)
Herbes de Provence is an herb blend that can be found in the spice section of pretty much any grocery store. It's usually made with thyme, rosemary, oregano, lavender, and marjoram, though different blends may vary. If you can't find this blend, feel free to make your own with equal parts of the aforementioned herbs!

Nutrition

https://wellandfull.com/2026/03/butter-bean-carrot-ribbon-salad/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)