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Mint and paprika butter bean salad (v, lf, gf)

An easy, summer-themed salad.
Serves 4 as a side.
Vegan, gluten free and low in fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.

Ingredients:
1-1/2 cups cooked butter beans (allow time to cool if cooking from dry)
Corn from 2 corns-on-the-cob
1 small red pepper, chopped
Approx. 1 cup cherry tomatoes, cut in half
Small handful mint leaves, roughly chopped
Small handful parsley leaves and stems, roughly chopped
1-1/2 tsp apple cider vinegar
1/2 tsp maple syrup or liquid sweetener of choice
1/2 tsp water
3/4 tsp dried powdered paprika

Method:

1. Combine the butter beans, corn kern3ls, pepper, tomatoes, mint and parsley in a serving bowl.
2. In a small cup or jug, whisk together the vinegar, maple syrup, water and paprika. Drizzle over the bean salad and mix to combine.
3. Serve with baby potatoes or your side/s of choice.
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