You’ll appreciate our radish and butter bean salad recipe for its freshness, satisfaction and spring flavour. Butter beans are gently warmed, then combined with sliced radishes, chopped parsley and Little Olive Oil's extra virgin olive oil, with a squeeze of fresh lemon juice. Serve as a light vegetarian lunch or a seasonal side dish.
Koroneiki Superior is the best extra-virgin olive oil for this recipe. Its natural peppery finish enhances the radishes and adds depth to the creamy beans.
How to make Radish and Butter Bean Salad
Drain and rinse the butter beans.
Place them in a saucepan and warm gently for 3 to 4 minutes.
Transfer the warm beans to a mixing bowl.
Add the sliced radishes and chopped parsley.
Season with sea salt and freshly ground black pepper if desired.
Drizzle over the Little Olive Oil Koroneiki Superior extra virgin olive oil and lemon juice, then gently combine.
Serve warm or at room temperature.
Our top tip is to dress the beans while warm, so they absorb the flavour fully.
Radish and Butter Bean Salad Recipe Info
Details
Dish: Appetiser, Salad, Light Lunch, Side
Diet: Vegetarian
Serves: 4
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Ingredients
2 x 400g tins butter beans, drained
4 tablespoons Little Olive Oil Koroneiki Superior extra virgin olive oil
1 bunch radish, thinly sliced
2 tablespoons flat-leaf parsley, chopped
Juice of 1/2 lemon
1/2 teaspoon sea salt
Freshly ground black pepper (optional)
Nutrition per Serving
Calories: 320
Protein: 14g
Carbohydrates: 35g
Dietary Fibre: 9g
Total Sugars: 2g
Fat: 14g
Saturated Fat: 2g
Sodium: 400mg
For more extra virgin olive oil recipes, check out Little Olive Oil on Instagram.
