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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Creamy Butter Bean "Potato" Salad
Think potato salad - but quicker, better + BEANIER. Creamy butter beans soak up a punchy dressing of mayo, yogurt, olive oil, vinegar, capers and cornichons, with plenty of fresh herbs for brightness. You could use all mayo for something richer, all yogurt for something lighter, or a half and half mix, like we have, for a balanced, creamy result. The perfect BBQ side, speedy lunch, or make-ahead salad that only gets tastier with time. Saves boiling potatoes!
Ingredients
1 jar Bold Bean Co Butter Beans, drained + rinsed
2 tbsp thick greek yogurt, OR 1 tbsp greek yogurt and 1 tbsp mayonnaise (see description)
1 tsp dijon mustard
1 tbsp olive oil
Juice of 1 lemon
1 small garlic clove, finely grated
2 shallots, finely chopped
2 spring onions, thinly sliced
1 tbsp capers
2 tbsp cornichons, roughly chopped
10g fresh chives, finely chopped
10g fresh dill, finely chopped
Directions
In a large bowl, mix together the yogurt, mayo (if using) olive oil, mustard, garlic and lemon juice with a pinch of salt and a few cracks of black pepper to form a creamy dressing. Taste and tweak to your liking - more lemon for tang or more yogurt or mayo if you like it extra creamy.
Tip in the drained beans, shallots, spring onions, capers, cornichons and herbs gently fold through the dressing until well coated.
Serve straight away as part of a BBQ spread, or cover and chill - keeps in the fridge for up to 3 days.
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