butterbean salad recipe

This is one of my favourite Ottolenghi recipes that never gets boring. We’ve made it countless times, whether as a side dish for a dinner party or as a salad on its own and it always goes down a treat. It’s comforting yet healthy, and is very easy to throw together. Obviously it’s recommended to buy dried butterbeans and soak them overnight if you have time, but tinned butterbeans do the trick nicely too – in fact, I’ve only ever used tinned butterbeans for this recipe! (Sorry Yotam!)

Now that the days are cooler and we can actually enjoy picnics outside, this makes for a great dish to take along to a picnic!

Serves 6

400g butterbeans (if dried, soak overnight and then cook for 35-55 minutes in a large pot of water)
6 garlic cloves, crushed
70ml sweet chilli sauce
2 tbsp sesame oil
3 tbsp soy sauce
Juice of half a lemon
1 red pepper, cut into 2cm chunks
1 green pepper, cut into 2cm chunks
4 spring onions, chopped
Large handful of coriander
Large handful of mint
Coarse sea salt and black pepper

butterbean salad recipe


1. Soak and cook the butterbeans if applicable. Otherwise drain the water from the tin and put the butterbeans aside.

2. In a large bowl (big enough to hold the beans), mix together the crushed garlic, sweet chilli sauce, sesame oil, soy sauce and lemon juice. Whisk until well blended.

3. Add the peppers and season the dressing with salt and pepper.

4. Add the beans to the dressing (if using dried beans, make sure they have cooled down before adding them), together with the spring onions, herbs and lots of seasoning.

5. This can be made in advance and chilled. Bring to room temperature before serving. Enjoy!

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