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!



Ingredients



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





Method


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!


Debbie




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