Butter Bean Salad
This butter bean salad is fresh, crunchy, and bursting with flavour thanks to a zesty lemon and herb vinaigrette. It’s quick to make, wonderfully versatile, and perfect for a light meal or vibrant side dish.
Equipment
1 mandoline or a sharp knife
1 large salad bowl
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1 small fennel bulb (approx 150g / 5oz)
- 125 g cherry tomatoes
- 1 small red onion
- 1 handful rocket (arugula US)
- 400 g can butter beans rinsed and drained
- 75 g feta crumbled (optional)
FOR THE DRESSING
- 1 tsp Dijon mustard
- 3 Tbsp fresh lemon juice
- 80 ml extra-virgin olive oil
- 2 cloves garlic grated
- 1 Tbsp finely chopped fresh parsley leaves
- 1/2 Tbsp finely chopped fresh thyme leaves
- ¼ tsp salt
- 1 to 2 tsp sugar, honey, or maple syrup to taste
- black pepper to taste
Instructions
- Using a mandoline or a sharp knife, cut the fennel into very thin slices.1 small fennel bulb
- Cut the cherry tomatoes in halves, cut the red onion into thin slices.125 g cherry tomatoes, 1 small red onion
- Place the vegetables and rocket in a salad bowl with the butter beans.400 g can butter beans, 1 handful rocket
- Make the dressing: whisk together the Dijon mustard, lemon juice, extra-virgin olive oil, garlic, parsley, thyme, and salt. Season to taste with sugar and pepper.1 tsp Dijon mustard, 3 Tbsp fresh lemon juice, 80 ml extra-virgin olive oil, 2 cloves garlic, 1 Tbsp finely chopped fresh parsley leaves, 1/2 Tbsp finely chopped fresh thyme leaves, ¼ tsp salt, 1 to 2 tsp sugar, honey, or maple syrup, black pepper
- If using add the crumbled feta on top of the salad.75 g feta
- Toss everything in the dressing and serve.
Nutrition
Serving: 1servingCalories: 334kcalCarbohydrates: 26gProtein: 9gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 17mgSodium: 747mgPotassium: 602mgFiber: 7gSugar: 6gVitamin A: 313IUVitamin C: 21mgCalcium: 156mgIron: 3mg