Hearty Salads, White Bean Recipes -
Creamy White Beans + Roasted Vegetable Salad
Servings
2-3
Author:
Flourist
Ingredients
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1 x 660g jar Queen Butter Beans or Organic White Beans
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3-4 medium carrots, peeled and sliced on the diagonal
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2 small courgette, washed and sliced on the diagonal
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2 tbsp olive oil
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pinch of salt for roasting vegetables
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15g fresh parsley
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15g fresh dill or basil
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90g large green olives
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60ml olive oil
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3 tbsp red wine vinegar
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1 tsp sugar
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salt to taste
Creamy White Beans + Roasted Vegetable Salad
Dressing
Directions
Preheat the oven to 205°C. Combine the carrots and courgette in a mixing bowl and toss with 2 tbsp olive oil and a generous pinch of salt. Roast for 30 minutes, or until browned. Be sure to flip the veggies gently during the roasting process to ensure even cooking.
Drain the beans (reserving their bean stock for a soup) and add to a mixing bowl. Add the oil, red wine vinegar, sugar, and salt (about 1/2 tsp to start). Toss the beans with the dressing ingredients to mix thoroughly. Once the vegetables are ready, add to the hot bean mixture.
Allow the bean and vegetable mixture to cool slightly before adding the fresh herbs and olives. Toss together and season to taste with additional salt and pepper as desired. Serve warm, or at room temperature.
We've de-Americanised this recipe from the Flourist.com for you + made it more Bold Bean Co friendly. The original for the recipe is here.
