Artichoke, Green Olive & Chilli Butter Bean Salad
East to make healthy, delicious bean salad recipe with a hint of subtle chilli flavour.
Rich in protein, vitamins, minerals and gut friendly fibre.
Serves 3 to 4
Takes 20 minutes
Ingredients
- 400g butter beans
- ¼ small white cabbage
- 10 pieces of cooked artichoke
- 100g green olives stuffed with chilli
- 2tbs fresh parsley chopped
- 1/8 white onion very finely sliced
- 1/2 small red chilli chopped finely
- wedge fresh lemon
- 30ml olive oil
- 10ml white wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 1 ripe avocado
- bunch mixed leaves
- sea salt and black pepper
Method
Add the olive oil, white wine vinegar, Dijon mustard and honey into a large mixing bowl, then stir well.
Add the butter beans to the bowl.
Finely shred the white cabbage, then add to the bowl.
Finely slice the onion, then add to the bowl.
Chop the artichoke pieces into 1/2, then add to the bowl.
Cut the olives into 1/2, then add to the bowl.
Add the chilli, parsley and a squeeze of lemon into the bowl then stir all of the ingredients together, coating with the dressing.
Add sea salt & black pepper to your own taste.
To Serve
Serve with mixed salad leaves and sliced avocado.
Tips
Why not use green olives stuffed with red chillies or anchovies for an alternative.
I suggest to use Bold Bean Co. Pre-cooked butter beans for excellent texture and flavour. I usually make more of this salad to have a ready-made healthy meal to take to work.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.