Butter bean & chilli tomato salad
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- Preparation and cooking time
- Prep: -
- Easy
- Serves 4
Superhealthy, counts as 2 of 5-a-day
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 116 | |
| fat | 4g | |
| saturates | 0g | |
| carbs | 16g | |
| sugars | 5g | |
| fibre | 5g | |
| protein | 6g | |
| low in | salt | 0.83g |
Ingredients
- 540g jar large butter beans
- 500g tomato , peeled and cored
- 1 red chilli
- bunch basil
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
Method
- STEP 1
Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.
RECIPE TIPS
KNOW HOW
To peel tomatoes easily, make a small cross in the base and tip them into a bowl. Pour hot water from a kettle over them and leave for 10 secs. Remove, then when cool enough to handle, slip off the skins.
Recipe from Good Food magazine, September 2006
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