Butter bean & tomato salad

Recipe uploaded by

Mary Cadogan

1 rating

Recipe by Mary Cadogan

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1. Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
2. On the day, bring the salad to room temperature and give it a good stir before serving.

Nutrition per serving for six

109 kcalories, protein 4g, carbohydrate 9g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.41 g

Latest comments and suggestions

• epoole

  30 April 2008

  epoole commented on this recipe

  My friend made this for me but had roasted the onion and courgette first - delicious!

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• strawberry tart

  15 October 2008

  strawberry tart commented on this recipe

  This is such a yummy, heathy low fat, not to menchion filling salad. you can have it for lunch or dinner. AND its low calorie i LOVE it.

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• weeble cooks

  29 October 2008

  weeble cooks rated and commented on this recipe

  

  Quick & delicious. I used cannelini beans

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Ingredients

• 420g can butter beans , drained and rinsed
• 500g cherry tomatoes , quartered
• 2 small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
• 1 small red onion , chopped
• 15-20g pack fresh coriander , chopped
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp ground cumin

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Difficulty and servings

Serves 6 - 8

Preperation and cooking times

Vegetarian, Vegan, Super healthy, Dairy-free

Ingredients

• 420g can butter beans , drained and rinsed
• 500g cherry tomatoes , quartered
• 2 small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
• 1 small red onion , chopped
• 15-20g pack fresh coriander , chopped
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp ground cumin

Nutrition per serving for six

109 kcalories, protein 4g, carbohydrate 9g, fat 6 g, saturated fat 1g, fibre 3g, salt 0.41 g

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