Butter Beans Salad Recipe
Servings: 3 portions
Calories: 442kcal
Want a quick and tasty salad idea? Try the butter beans salad recipe, a simple dish with red onions and sundried tomatoes, perfect for a quick lunch or as a side dish with meatballs or breaded chops.
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Ingredients
- 3 can butter beans in water
- 1 piece red onion large size
- 2 tbsp sunflower oil
- ½ tsp sea salt kosher
- ½ tsp ground pepper freshly ground
- 1 tbsp parsley chopped
- 3 pieces sundried tomatoes
- ½ tsp vegetable mix from soup
Instructions
- Open the canned beans and pour the contents into a sieve and let them drain the juice. Cut the onion in half and sliced it thinly. Sprinkle the sliced onion over the beans in a bowl, unwrapping it by hand to spread better through the beans.
- Season the salad first with sea salt and freshly ground pepper and add two tablespoons of sunflower oil. Mix everything lightly with a spoon, then add the freshly chopped parsley. Mix, and if you find it too dry, you can add a little more oil.
- Take three pieces of sundried tomatoes out of the jar (you can put more), and I chopped them not very finely. Add them in a bowl over the other ingredients and add half a teaspoon of the vegetable mix for soups.
- Remix it, after which I recommend you let the salad sit for at least 10-15 minutes to combine all the flavours.
- It can be served with a little fresh bread or with meatballs or other types of fried meat. You can also add smoked sausages, bacon or leftover meat to the salad.
Notes
You have to be careful to use canned beans in water and not with tomatoes, which is not good for this recipe.
The butter beans can be substituted with another type such as cannellini beans or even of another colour kidney beans.
Instead of red onions, you can use shallots.
Nutrition
Serving: 1grams | Calories: 442kcal | Carbohydrates: 69g | Protein: 22g | Fat: 10g | Saturated Fat: 1g | Sodium: 2033mg | Fiber: 22g | Sugar: 2g
