Summer Butter Beans Salad
A quick, fresh and tasty butter beans salad for the summer season. Perfect to accompany any dish, from chicken to pork, or to have on its own.
Ingredients
- For the salad
- 480 g canned butter beans
- 1 small red onion
- 2 salad tomatoes
- ½ small bunch fresh parsley
- 1 tsp dried oregano
- 2 hard-boiled eggs optional
- For the dressing
- ¼ cup extra virgin olive oil
- 4 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 garlic clove
- salt & pepper to taste
Instructions
- Boil the eggs following this tutorial here.
- Rinse the canned butter beans and let them drain, then move into a mixing bowl and add the fresh chopped parsley and oregano.
- Thinly slice the red onion and add to the beans, then do the same for the tomatoes and make sure you set some aside to decorate your dish. Mix both in well with the beans.
- In a separate bowl, prepare your dressing: add the olive oil, apple cider vinegar, lemon juice and thinly chopped garlic clove, then mix well.
- Add the dressing to the beans and mix. Season with salt and pepper, and make sure you combine everything well again.
- Pour your salad in a serving dish, then scatter with some extra fresh parsley leaves and the sliced hard-boiled eggs.
Notes
- This salad (minus the eggs) will hold fine in the fridge for up to three days.
- We love to eat this cold from the fridge, but you don't need to.