Since I’ve been back in the office and the weather has been so lovely, I’ve been going crazy for quick and easy packed lunches (as you may have been able to tell). This butterbean salad went together in a few minutes one morning when I was running late, and I’ve continued to make it again and again because it is so convenient.
Beans give this dish enough body to fill me up through the afternoon, and release energy slowly so that I don’t get that 3pm slump, and all the parsley and lemon make it really fresh and flavoursome. This butterbean salad comes out such a bright green that I can’t help but feel really healthy whilst I’m eating it.
The other great thing about this salad is that it has endless variations: switch out the butterbeans for kidney beans, black beans or chickpeas; change the herb for coriander, chives or basil; use lime instead of lemon. You can’t go far wrong with beans, fresh herbs and citrus.
Making Butterbean Salad with Lemon and Parsley another day? Pin it so you don’t forget!
The Butterbean Salad with Lemon and Parsley recipe:
- Large handful parsley (around ½ cup)
- Large handful spinach (around ½ cup
- Juice and zest of 1 lemon
- 1 tsp. olive oil
- Salt and pepper to taste
- 1 400g tin butterbeans
- 2 large handfuls spinach (around 1 cup)
- This is incredibly easy. Put all the dressing ingredients into the blender. Throw the parsley in stalks and all, don’t bother stripping the leaves away. Zest the lemon straight into the blender, then cut in in half and squeeze the juice right into the blender too. Give it a quick whizz (around 30 seconds or so). If you have the time/inclination (or don’t own/want-to-wash-up a blender) you could just finely chop the parsley and spinach, then add the rest of the ingredients to a bowl and mix.
- Drain the beans, then rinse and drain again. Stir the dressing through the beans, then serve on a bed of fresh spinach (or stick the whole lot in a box and run out of the door with it – it’ll store pretty well until lunchtime).