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Nutrition: per serving

  • kcal142
  • fat6g
  • saturates1g
  • carbs16g
  • sugars2g
  • fibre0g
  • protein7g
  • salt1.31g
    low
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Method

  • step 1

    Heat the oil in a small frying pan, then soften the garlic for 1 min. Tip in the beans and briefly warm in the garlicky oil. Turn off the heat, then stir in the lemon zest and juice, the parsley and some seasoning. Serve warm.

RECIPE TIPS
TIP

Great with cold roast meat or tuna steak.

You could also use cannellini or haricot

beans to make this salad, if that’s what

you’ve got in your cupboard.

Recipe from Good Food magazine, October 2008

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Comments, questions and tips (4)

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Overall rating

A star rating of 4.5 out of 5.4 ratings

lizleicester

A star rating of 4 out of 5.

Simple and delicious. Adding the lemon really upgrades the butter beans...

catie74

needs way more parsley. I used 2 big bunches

Whitney.

very tasty...be sure not to put in too much seasoning though (pepper especially). i used chicken salt, salt and black & red pepper. i suggest using a larger amount of parsley than it says, rather than a small bunch.

calvin1

A star rating of 5 out of 5.

Delicious.. But seriously - who is doing these nutritional value estimates!!! 0g of fibre? These are beans... There would be loads of fibre per serving!!

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