Pesto Butterbean Salad Recipe

Delightfully cheap and easy, perfect as a vegan summer tapas dish or part of a picnic, and did you know, butterbeans are ridiculously high in iron....?

This recipe takes all of 5 minutes to make, stays well in the fridge for a couple of days and is super healthy!


1 400g tin butterbeans, drained and rinsed

10 pitted black olives, halved

5 cherry tomatoes, quartered

Handful of fresh basil

1/2 tbsp olive oil

1/2 tbsp lemon juice

1 peeled garlic clove, chopped

Freshly ground salt and black pepper to taste


Put the beans, olives and tomatoes in a bowl and mix

Blitz the rest of the ingredients in a small chopper or blender

Add to the bean mix and stir

Voila, easy peasy - enjoy!


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