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Spring Butter Bean Salad
The power of using a handful of quality jarred ingredients. This salad is fresh, zesty and is EXACTLY what you want for lunch today. The BEANS give it BODY, leaving you full, satisfied + HAPPY.
It's also completely plant-based too!
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Spring Butter Bean Salad
Rated 5.0 stars by 1 users
Servings
3
Cook Time
30 minutes
Author:
Bold Bean Co.
The power of using a handful of quality jarred ingredients. This salad is fresh, zesty and is EXACTLY what you want for lunch today. The BEANS give it BODY, leaving you full, satisfied + HAPPY.
It's also completely plant-based too!
Ingredients
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250g asparagus, woody ends trimmed, and chopped into smaller pieces
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1 jar Queen Butter Beans, drained
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2 tbsp green olives, pitted, and roughly chopped
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6 artichoke hearts in olive oil, halved
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15g fresh parsley, roughly chopped
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15g fresh dill, roughly chopped
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Juice of 2 lemons, the zest of half
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3 tbsp olive oil
- 1 tbsp honey
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1 large garlic clove (or 2 small), finely grated
For the Dressing
Directions
Preheat the oven to 180 fan.
Tumble the asparagus onto a baking tray and drizzle with a generous amount of olive oil, salt and pepper. Toss to coat the asparagus thoroughly. Roast for 20-25 minutes until browned and slightly charred.
Meanwhile, add all of the dressing ingredients to a small mixing bowl and mix to combine.
Add the butter beans, olives, artichokes, parsley and dill to a large mixing bowl. Once the asparagus is done, add this too.
Pour the vinaigrette over the bowl and toss to combine. Adjust seasoning, if needed needed. Serve straight from the bowl or onto a serving platter.
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