Butter Bean Salad

Butter Bean Salad

  • Servings: 1-2
  • Difficulty: easy
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Butter Bean Salad







There are some days when I just fancy a big plate (or bowl) of salad for my dinner. So I try to come up with kooky recipes using whatever I have in the kitchen.

In case of today’s salad, I fancied a “beany” one and decided to make it out of some butter beans lying around in my store cupboard.

Since I had some frozen french beans, carrots and sweetcorn in my freezer, decided to throw them in along with some pickled purple cabbage.

Addition of celery and raw garlic makes this a very fragrant salad.

an unusual salad combining raw, cooked and pickled ingredients


1 Cup cooked butter beans

1 Cup shredded purple cabbage

1 Cup boiled mixed french beans, carrots and sweetcorn

1 Large onion

1 Head of garlic

2-3 Celery stalks (including leaves)

8-10 Cherry tomato

1-2 Tablespoons white wine vinegar

1-2 Tablespoons olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1/2 Teaspoon wasabi paste (or a few drops of wasabi hot sauce)

Freshly ground pepper to taste

Salt to taste


  1. First, we need to pickle the cabbage mixture.
  2. Peel, wash and finely slice the onions. Separate the strands.
  3. Peel and finely slice the garlic cloves along their length.
  4. Put the shredded cabbage, onion stands and sliced garlic in a large bowl.
  5. Add the white wine vinegar and salt to taste.
  6. Toss well, cover tightly and let this mixture pickle for 6 to 8 hours.
  7. When you are ready to prepare the salad, wash, wipe and dice the celery. Chop the leaves, if using.
  8. Wash and dry the cherry tomato. Slit them from the base leaving them intact (this allows the dressing to penetrate).
  9. To make the dressing. whisk together the olive oil, juice of lime or lemon, mustard powder, wasabi, salt and pepper.
  10. Add the cooked butter beans. boiled vegetables, celery and cherry tomato to the cabbage mixture.
  11. Pour over the dressing and toss well before serving.


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