
Summer butter bean salad
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 15 mins
0 reviews
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The flavours in this lively salad only get better over time, so it’s a great one to prep ahead. Even better, it only takes 15 minutes to assemble
Gluten free
Vegetarian
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Try our recipe for a summer butterbean salad, then try our sausage and butter bean casserole, bag-baked cod with tomatoes, chorizo and butter beans and turmeric and ginger butter bean stew. Now try more butter bean recipes.
Summer butterbean salad recipe
Ingredients
Nutrition
-
570g jar butter beans
drained (we used Bold Bean Co)
-
1 red onion
finely chopped
-
200g cherry tomatoes
quartered
-
1 celery stick
finely chopped
-
1 cucumber
deseeded and chopped
-
3 pickled chillies
finely chopped
-
10g parsley
roughly chopped
-
10g chives
finely chopped
-
1 tbsp harissa
-
3 tbsp extra-virgin olive oil
-
1 lemon
zested and juiced
-
½ tsp honey
Nutrition: per serving (6)
- kcal147
- fat6.7g
- saturates0.9g
- carbs13g
- sugars5g
- fibre6.2g
- protein5.6g
- salt0.5g
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Method
-
step 1
Mix the beans and all the vegetables together in a large bowl. Scatter over the herbs and season with salt and pepper.
-
step 2
Whisk the harissa, oil, lemon juice and zest, and honey together with some salt and pepper. Pour over the vegetables and beans, and mix well. The salad will keep in the fridge for four days.
Now try more summer salad recipes.

Authors
Helena Busiakiewicz
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