Butter Bean Salad

I often think the butter bean (also known as lima beans) is overlooked for other more popular beans such as pinto or adzuki but I adore the creamy texture of the butter bean and they work really well in this salad.

This salad uses simple, everyday ingredients yet is full of flavour and takes no time to throw together, making it a perfect option to throw together last minute.  If you can tolerate dairy, I would think some crumbled feta or goats cheese over the salad would be wonderful.

As butter beans contain both fibre and protein they can help regulate sugar levels.  Butter beans also contain a number of minerals including potassium, iron, and copper.  

Serves 2-4


-1 x 400g can of butter beans, drained and rinsed well

-1 cup cherry tomatoes, halved or larger ones quartered

-1/2 an English cucumber, washed & diced

-1 large stick of celery, trimmed, washed & thinly sliced

-1/2 – 3/4 tsp. dried mixed herbs (I used an Italian mix)

-1 Tbsp. extra virgin olive oil

-1 Tbsp. balsamic vinegar

-6 – 8 fresh basil leaves, thinly sliced

-salt & pepper to taste

How To Make

Place all ingredients except the oil, vinegar, fresh basil and salt & pepper in a large bowl and gently mix until fully combined.

Pour over the oil, vinegar and gently mix before adding the chopped basil leaves.  Season with salt & pepper.

Allow salad to sit for about 30 minutes to allow flavours to infuse before serving.

This salad stores well in the refrigerator in an airtight container for up to 3 days.



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