Butter Bean Salad
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Butter Bean Salad
Recipe By Stephanie Alexander Kitchen Garden Foundation
Ingredients
3 x 400 g cans butter beans
3 spring onions or shallots,
finely chopped
1 small handful of herbs, such as parsley or chives, roughly chopped
2 tbsp extra-virgin olive oil
splash of red wine vinegar
pinch of salt, to taste
pinch of black pepper, to taste
Method
Prepare all of the ingredients based on the instructions in the ingredients list.
Open the cans of beans and tip them into the colander. Rinse (you can reserve the rinsing water and use it on the garden) and tip into the large bowl.
Add the spring onion or shallot along with the herbs.
Add the olive oil, a splash of red wine vinegar and a pinch each of salt and pepper. Stir gently to combine the ingredients and taste, adding more salt and pepper or olive oil as needed.
Spoon into a salad bowl and serve.
