Butter Bean Salad With Garlic Herb Dressing

Creamy, buttery, protein rich butter bean salad with garlic herb dressing, perfect for meal prep, lunch or light dinner. This nutritious salad is vegan and gluten free.

Prep Time10

Total Time10

Course: Salad

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: Portion

Calories: 329kcal

Author: Geetha

Equipment

1 Small Jar with Lid
1 Medium Bowl
2 spoons

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

For Dressing

1 tablespoon extra virgin olive oil
juice from half a lemon
2 cloves garlic mince or chop finely
salt as required
pepper as required
½ teaspoon oregano

For Salad

240 gms canned butter beans
2 sprigs fresh mint remove leaves from stem, wash and chop finely
2 sprigs fresh parsley wash and chop finely

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Instructions

In a small jar, combine 1 tablespoon extra virgin olive oil, juice from half a lemon, 2 cloves garlic, salt, pepper and ½ teaspoon oreganoseal the jar with an airtight lid and shake well until everything is well combined.
Take the lid off the jar, taste and adjust seasoning if necessary.
Set the jar aside to use later.
Empty 240 gms canned butter beans into a strainer to drain the liquid. Gently rinse the beans under tap water and leave them in the strainer for a couple of minutes to remove any excess water.
In a bowl, toss beans, 2 sprigs fresh mint , 2 sprigs fresh parsley and dressing until beans are well coated.

Notes

Aquafaba in canned beans contains salt, so it's best to drain it to reduce sodium content. It's even better to rinse beans afterwards to remove any traces of aquafaba.

Don't overmix beans to avoid breaking

Adjust garlic to suit your taste, as raw garlic has a strong flavour and aroma.

Let salad rest for at least 15 minutes before serving to allow the flavours to meld.

** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

Nutrition