Warm Butter Bean Salad
This vegan butter salad recipe is filled with layers of delicious Mediterranean ingredients, and it tastes amazing warm or cooled down. Filling and high in protein, it travels well and can be customized. A great make ahead lunch option or something a little different to bring to a get-together.
Ingredients
- olive oil, for roasting
- 2 cups (325 g) cherry or grape tomatoes, halved
- 1 large red bell pepper, sliced
- 3 cups (500 g) cooked butter beans, (2 cans, drained and rinsed)
- ¼ medium red onion, finely diced
- ⅓ cup (50 g) kalamata olives, sliced
- 1-2 handfuls fresh green herbs such as mint, parsley, coriander, basil, chopped
- 1 Tbsp zaatar or dukkah, for sprinkling
Dressing
- 1.5 Tbsp olive oil
- 2 tsp fresh lemon juice
- ½ tsp dijon mustard
- ¼ tsp sugar
- ½ clove garlic
Tahini Drizzle
- 1.5 Tbsp tahini
- 1 Tbsp fresh lemon juice
- 1 tsp maple or agave syrup
Instructions
- First, we'll get the tomatoes and peppers roasting. In a large bowl, toss them in olive oil and add salt and pepper to taste. Scatter on a baking tray and cook for around 30 minutes at 180C / 360F. You want the tomatoes to be a little jammy and the peppers to be browning at the edges.2 cups cherry or grape tomatoes, 1 large red bell pepper, olive oil
- While the tomatoes and peppers are in the oven, you can prep the remaining ingredients. Add the butter beans, olives, and onions to your salad bowl. Set aside.3 cups cooked butter beans, 1/3 cup kalamata olives, 1/4 medium red onion
- Prepare the dressing by whisking together all of the ingredients, and then mix it in with the butter beans in the salad bowl.1.5 Tbsp olive oil, 2 tsp fresh lemon juice, 1/2 tsp dijon mustard, 1/4 tsp sugar, 1/2 clove garlic
- Prepare the tahini drizzle by whisking together all of the ingredients. Set aside.1.5 Tbsp tahini, 1 Tbsp fresh lemon juice, 1 tsp maple or agave syrup
- Add the tomatoes and peppers to the salad bowl, and mix through gently, being careful not to break up the tomatoes too much as you mix it together.
- Add the chopped herbs to the salad bowl and toss through.1-2 handfuls fresh green herbs such as mint, parsley, coriander, basil
- Finally, add the tahini drizzle on top. You won't use all of it for the top of the salad, but keep it on the side to add to individual portions where desired. Sprinkle zaatar or dukkah to the top (or just keep it in a pinch pot for self serving.)1 Tbsp zaatar or dukkah
Notes
Serving size: This makes 6 small servings (for a side dish, or as part of a larger spread) or 3-4 meal size servings.
Prep time: The prep time for this recipe may realistically be longer than 20 minutes, however some of is done while the tomatoes and peppers are roasting, so I don't count that towards the amount of prep time stated (because doing so exaggerates the total time required).
Calories: 205kcal, Carbohydrates: 21g, Protein: 6g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Sodium: 447mg, Potassium: 422mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1151IU, Vitamin C: 47mg, Calcium: 54mg, Iron: 3mg