Butter bean, cucumber & radish salad

Butter bean, cucumber & radish salad

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(1 ratings)

Prep: 15 mins No cook

Easy

Serves 3
Crunch and freshness are the order of the day with this zesty, healthy side salad with pulses and herbs

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal209
  • fat5g
  • saturates1g
  • carbs27g
  • sugars3g
  • fibre13g
  • protein13g
  • salt0.6g
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Ingredients

  • 2 garlic cloves, crushed
  • small bunch mint, chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • zest and juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 400g cans butter beans, drained and rinsed
  • 200g pack radish, trimmed and thinly sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • ½ large cucumber, seeds removed and sliced into half moons

Method

  1. In a large bowl, garlic, parsley, mint, lemon juice and zest and olive oil with some seasoning to make a dressing.

  2. Add butter beans, radishes and cucumber then mix the dressing through the salad.

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Comments, questions and tips

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ermintrude75
15th Aug, 2015
I preferred a bigger ratio of veg to beans - it's quite solid as written. I added finely chopped fresh runner beans and celery. Also felt it needed more dressing. A mandoline makes short work of the radishes, which can be a bit too peppery if not thin enough, and it is worth picking the beans over for any loose skins.
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