Butter Bean, Cherry Tomato and Parsley Salad
Surprisingly creamy and very fresh, this salad is full of protein and fibre but low in saturated fat!
I came up with this recipe by reverse engineering a Butter Bean, Cherry Tomato & Parsley Healthpot from Crussh. The creamyness of this salad is really surprising considering how low in fat it is.
Method
- Make the green purée:
- Place all ingredients except the butter beans and cherry tomatoes into a food processor.
- Process on full speed for a few minutes. It takes a little while for the purée to turn the fresh green colour you're looking for.
- Taste and adjust salt/vinegar levels.
- Place the purée into a large bowl, then gently stir through the butter beans and halved cherry tomatoes.
- Chill for at least an hour before serving.
Tips
- You can use canned beans, which are already cooked. I used 250 g in the ingredients list because a drained and rinsed 400 g can is about 250 g of beans. Cooking them from dried yields a far superior taste and texture, so if you have time give it a try. It also saves you from a dose of Bisphenol A.
Main Ingredients
- Cooked Butter Beans
- 250 g
- Cooked Cannellini Beans
- 250 g
- Cherry Tomatoes
- 15, halved
- Parsley
- 35 g
- Shallot
- 35 g (1 large), quartered
- Olive Oil
- 2 tbsp
- White Wine Vinegar
- 2 tbsp
- Sea Salt
- 1/2 tsp