Butter bean & tomato salad

By Mary Cadogan

This quick and easy vegan French salad combines delicious flavours – perfect summer dish

Ready in 15-20 minutes

Serves 8
Easy

Nutrition per serving

kcal 109
fat 6g
saturates 1g
carbs 9g
sugars 0g
fibre 3g
protein 4g
salt 0.41g

Ingredients

420g can butter beans, drained and rinsed
500g cherry tomatoes, quartered
2 small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
1 small red onion, chopped
15-20g pack fresh coriander, chopped
2 tbsp lemon juice
3 tbsp olive oil
1 tsp ground cumin

Method

Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
On the day, bring the salad to room temperature and give it a good stir before serving.

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