Butter bean and roasted pepper salad
Editorial illustration; not a photograph of recipe testing.
Favourites stay in this browser only.
Serves 2 · Approximately 15 minutes. An editorial recipe suggestion; not kitchen-tested or nutritionally analysed.
Ingredients
- 240 g drained ready-to-eat canned butter beans
- 120 g drained jarred roasted peppers, sliced
- 1 celery stick, thinly sliced
- 2 tablespoons chopped basil
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Black pepper and optional salt
Method
- Wash fresh produce and prepare it as listed. Drain and rinse canned beans or chickpeas.
- Combine the main ingredients in a large bowl.
- Whisk the olive oil and lemon juice with pepper. Fold through the salad.
- Taste, adjust the seasoning and serve immediately.
Kitchen notes
Adjust seasoning to your preference. Check packaged ingredients against your dietary requirements.