Mint and paprika butter bean salad

I would struggle to nominate a single favourite legume, but butter beans would definitely make a top 5 list. They're a large, cream-coloured variant of the lima bean and I love their soft, fluffy texture. This salad allows their texture and flavour to shine whilst throwing in some other classic summer ingredients: corn, tomatoes and mint.

I made this salad during the week, as part of a meal to welcome my parents. They have been in the UK (from Australia) for a couple of weeks now but arrived at our place mid-week. It's been great to show them our new home and the local area, and of course to catch up on family and Australian news.

When I made the salad I served it with various other meal components, including boiled baby potatoes. These pictures show the leftover beans and potatoes in a single dish and as they paired very well together I would readily recommend the mix. Otherwise, the bean salad could be added to a wrap, served with greens or paired with a grain base of choice.

Mint and paprika butter bean salad

An easy, summer-themed salad

Serves 4 as a side

Vegan, gluten free and low in fat

Author: Bite-sized thoughts

Print recipe

Ingredients

1-1/2 cups cooked butter beans (allow time to cool if cooking from dry)

Corn from 2 corns-on-the-cob

1 small red pepper, chopped

Approx. 1 cup cherry tomatoes, cut in half

Small handful mint leaves, roughly chopped

Small handful parsley leaves and stems, roughly chopped

1-1/2 tsp apple cider vinegar

1/2 tsp maple syrup or liquid sweetener of choice

1/2 tsp water

3/4 tsp dried powdered paprika

Method

Combine the butter beans, corn kernels, pepper, tomatoes, mint and parsley in a serving bowl. 

In a small cup or jug, whisk together the vinegar, maple syrup, water and paprika. Drizzle over the bean salad and mix to combine.

Serve with baby potatoes or your side/s of choice.

Submitted to Healthy Vegan Fridays.

Do you have a favourite legume?

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