Name: Spring Butter Bean Salad
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 250g asparagus, woody ends trimmed, and chopped into smaller pieces; 1 tbsp olive oil; 1 jar Queen Butter Beans, drained; 2 tbsp green olives, pitted, and roughly chopped; 6 jarred artichoke hearts in olive oil, halved; 15g fresh parsley, roughly chopped; 15g fresh dill, roughly chopped; Juice of 1 lemon, the zest of half; 3 tbsp olive oil; 1 tbsp honey; 1 large garlic clove (or 2 small), finely grated; Soft boiled eggs, to serve

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-spring-butter-bean-salad-boldbeanco

Ve G D V

Rated 5.0 stars by 1 users

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. If asparagus is hard to come by, try it with tenderstem broccoli or green beans

It's also completely plant-based too! But if you did want a little more oomph, this also works well served with soft boiled eggs.

Feeds: 3

Takes: 30 minutes

Ingredients

250g asparagus, woody ends trimmed, and chopped into smaller pieces
1 tbsp olive oil
1 jar Queen Butter Beans, drained
2 tbsp green olives, pitted, and roughly chopped
6 jarred artichoke hearts in olive oil, halved
15g fresh parsley, roughly chopped
15g fresh dill, roughly chopped

For the Dressing

Juice of 1 lemon, the zest of half
3 tbsp olive oil
1 tbsp honey
1 large garlic clove (or 2 small), finely grated

Optional Extras

Soft boiled eggs, to serve

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Heat a griddle pan over a medium-high heat. Add the asparagus and toss with the olive oil and a good pinch of salt. Cook for 4-5 minutes, turning occasionally, until nice and charred.
step 2
Meanwhile, add all of the dressing ingredients to a small mixing bowl and mix to combine.
step 3
Add the butter beans, olives, artichokes, parsley and dill to a large mixing bowl. Once the asparagus is done, add this too.
step 4
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. This also works well served with soft boiled eggs!