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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
Sweet + Sour Butter Bean Spring Salad
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.
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 DRESSING1/2 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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Directions
First make the dressing. Combine the vinegars and raisins in a bowl for a few minutes while you prepare everything else.
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.
The dressing will keep for 3 weeks in an airtight container in the fridge; just get to room temp before using.
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.
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.