Name: Sweet + Sour Butter Bean Salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 x batch of caper &amp; raisin dressing; 1 jar of Queen Butter Beans - drained and rinsed; 2 tbsp olive oil; 1 tbsp red wine vinegar; 2 bunches of spring onions; 1 cucumber, deseeded and cut into chunks; 200g radishes, quartered; 160g rocket; A large handful of mint leaves, roughly chopped; Salt and pepper; 1/2 tbsp balsamic vinegar; 1 tbsp red wine vinegar; 30g raisins; 1/2 garlic clove, roughly chopped; 30g capers, soaked if salted; A handful of parsley or dill leaves (or a mix), roughly chopped; 100ml olive oil

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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-sweet-and-sour-butter-bean-spring-salad-boldbeanco

Ve G

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Sweet + Sour Butter Bean Spring Salad

Georgia Levy

We've pulled this recipe from the bean-babe Georgia Levy's new cookbook "Let's Do Lunch". It's light, it's fresh + it's beany: just how we like a salad. Throw in some asparagus if it's in season, or sprinkle over some feta for some added punch.

Feeds: 4

Takes: 15 minutes

Ingredients

1 x batch of caper & raisin dressing
1 jar of Queen Butter Beans - drained and rinsed
2 tbsp olive oil
1 tbsp red wine vinegar
2 bunches of spring onions
1 cucumber, deseeded and cut into chunks
200g radishes, quartered
160g rocket
A large handful of mint leaves, roughly chopped
Salt and pepper

CAPER & RAISIN DRESSING

1/2 tbsp balsamic vinegar
1 tbsp red wine vinegar
30g raisins
1/2 garlic clove, roughly chopped
30g capers, soaked if salted
A handful of parsley or dill leaves (or a mix), roughly chopped
100ml olive oil

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
First make the dressing. Combine the vinegars and raisins in a bowl for a few minutes while you prepare everything else.
step 2
Put the garlic, capers and herbs in a small food processor and pulse blitz until finely chopped, then add the vinegars and raisins and blitz again to roughly chop. Finally add the oil and pulse a few times to combine.
step 3
The dressing will keep for 3 weeks in an airtight container in the fridge; just get to room temp before using.
step 4
Preheat the grill to high. Add the beans to a large bowl and add one tablespoon of olive oil and vinegar. Mix well and set aside. Spread the spring onions out on a baking tray and rub them with the remaining 1 tablespoon of oil and a good pinch of sea salt. Put under the grill for 4-5 minutes, turning once until they have dark spots and are cooked through.
step 5
Add the chopped cucumbers and radishes to a large serving plate or plater and spoon over the beans. Arrange the spring onions on top and drizzle over the dressing.