Bold Bean Co
Your Cart
Your cart is empty
LET US KNOW WHAT YOU THINK
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
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
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.
Save
Save
