May 24, 2023

Sweet + Sour Butter Bean Spring Salad

Sweet + Sour Butter Bean Salad

Rated 4.5 stars by 2 users

Servings

Author:

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.

Ingredients

1 x batch of caper & raisin dressing
1 x 700g jar of Bold Bean Co Queen Butter Beans (or 2 x 400g tins)
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
12 garlic clove, roughly chopped
30g capers, soaked if salted
A handful of parsley or dill leaves (or a mix), roughly chopped
100ml olive oil

Directions

First make the dressing by adding all of the ingredients to a small mixing bowl and stir to combine BEAN HACK: we love to use our empty Bold Bean to make our dressings, just give it a good shake. Set to one side.
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.
The dressing will keep for 3 weeks in an airtight container in the fridge; just get to room temp before using.