Festive Butter Bean Salad
This butter bean salad recipe brings bright colour and a lemony lift to a summer Christmas spread. Creamy beans, crunchy vegetables and a handful of fresh herbs make a generous side without switching on the stove.
A little lemon zest gives the dressing extra fragrance, while mint keeps each mouthful fresh. Serve it alongside braaied chicken, grilled fish or cold slices of Christmas gammon.
Why it works on a South African Christmas table
The red pepper and green herbs look festive without any fiddly decorating. Most of the preparation can be done ahead, leaving only a quick toss before everyone gathers around the table.
Ingredients
For the dressing
Instructions
- 1Leave the rinsed beans in a sieve for about 10 minutes while you prepare the other ingredients. They should be well drained so that the dressing does not become watery.
- 2Split the cucumber lengthways, scoop out its soft centre and cut the firm flesh into bite-sized pieces. Remove the pepper's stalk, seeds and white ribs, then chop the flesh into pieces slightly smaller than the beans.
- 3Place the olive oil, lemon juice, zest, vinegar, mustard, honey, salt and pepper in a small jar. Close the lid tightly and shake until the dressing looks evenly combined.
- 4Combine the cucumber, pepper and spring onions in a wide mixing bowl. Pour over half the dressing and toss to coat the vegetables.
- 5Add the drained beans and parsley, followed by the remaining dressing. Use a broad spoon to lift and turn the mixture gently rather than stirring vigorously.
- 6Taste a bean together with a piece of pepper and adjust the salt if necessary. Serve immediately, or cover and refrigerate for 30–60 minutes; this optional chilling time is not included in the preparation time.
- 7Fold in the mint just before serving, then transfer to a serving bowl, spooning any dressing from the mixing bowl over the top. Keep chilled until the rest of the meal is ready.
Nutrition (per serving)
- Calories
- 388 kcal
- Carbohydrates
- 46.3 g
- Protein
- 14.8 g
- Fat
- 17.3 g
- Saturated fat
- 2.5 g
- Sugar
- 7.3 g
- Fibre
- 11.7 g
- Sodium
- 1075 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For an easier Christmas morning, prepare the dressing and chop the pepper and spring onions the day before. Refrigerate separately, then prepare the cucumber and herbs on the day.
- This recipe serves six as a side dish. Double it for a larger braai and use a roomy bowl to avoid crushing the beans.
- For a vegan version, replace the honey with 10 ml maple syrup.
- On hot days, serve a small portion and keep the rest refrigerated. Discard salad left unrefrigerated for more than two hours, or one hour when temperatures exceed 32°C.
Frequently asked questions
Can I use dried butter beans?
Yes. Use 720 g fully cooked, cooled and drained butter beans. Prepare dried beans according to their packet instructions; soaking and cooking time are additional to the timings given here.
How long will the salad keep?
Refrigerate promptly in a sealed container and eat within two days. The cucumber will soften and release liquid, so gently toss before serving. For the freshest flavour, add mint only to the portion you plan to serve.
What can I use instead of mint?
Replace the mint with another 10 g of parsley, or use a small handful of chopped basil. Add either just before serving for a fresh finish.
