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Butter bean & chilli tomato salad

Superhealthy, counts as 2 of 5-a-day

  • Prep: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 116
  • Carbohydrates 16
  • Saturated Fat 0
  • Sugar 5
  • Protein 6
  • Fat 4
  • Fibre 5
  • Salt 0.83

Nutrition per serving

  • Calories 116
  • Carbohydrates 16
  • Saturated Fat 0
  • Sugar 5
  • Protein 6
  • Fat 4
  • Fibre 5
  • Salt 0.83

Ingredients

  • 540g jar large butter beans
  • 500g tomatoes, peeled and cored
  • 1 red chilli
  • bunch basil
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar

Tip

Know how
To peel tomatoes easily, make a small cross in the base and tip them into a bowl. Pour hot water from a kettle over them and leave for 10 secs. Remove, then when cool enough to handle, slip off the skins.

Method

  1. Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.

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