Bethany's Vegan Kitchen

A delicious mix of cucumber, tomato, spring onion, salad leaves, black olives, dairy free cheese and butter beans, in a light herby dressing. This combines a variety of flavours, textures and colours, which I always find the most appealing when it comes to salads. I find that these dried and cooked butter beans have a more enjoyable flavour and texture compared to their tinned counterparts. But feel free to use tinned butter beans if preferred. Simply swap the 300g of cooked butter beans for one 400g tin of drained and rinsed butter beans

Cooking Dried Butter Beans

Yield; Four servings Cook time; One hour, plus 12 hours soaking

You’ll need;

1. 125g dried butter beans
2. One quarter of a teaspoon of bicarbonate of soda
3. 450ml cold water

Method;

• Add the dried beans into a bowl and sprinkle over the bicarbonate of soda. Pour over the cold water and then leave the beans to soak for 12 hours, or overnight
• Once the beans have been soaking for 12 hours, drain away the soaking liquid and give them a good rinse in plenty of cold water
• Next, bring a pan of water to a boil, then add the butter beans. Pop a lid on the pan, reduce the heat to the lowest setting, then simmer the beans for one hour
• Once the beans are tender and creamy inside, they’re done. Finally drain them and rinse them in cold water, to stop the cooking process

Butter Bean Salad

You’ll need;

1. 300g of cooked butter beans
2. 150g cucumber, diced
3. 150g cherry tomatoes, sliced in half
4. One spring onion, thinly sliced
5. One handful of salad leaves, chopped
6. 75g dairy free cheese, cubed. I used Nurishh Greek style cubes
7. Roughly 8-10 black olives, sliced
8. One tablespoon of olive oil
9. One tablespoon of lemon juice
10. One quarter of a teaspoon of mixed dried herbs

Method;

• Add the butter beans, cucumber, tomatoes, spring onion, salad leaves, cheese and olives into a large mixing bowl. Gently fold everything together until well combined
• In a small dish, add the olive oil, lemon juice and herbs. Whisk them together until they’re well combined and then pour over the salad. Fold the dressing through the salad and then refrigerate for around 30 minutes before serving

The salad should keep in the fridge for up to three or four days in an airtight container. It’s lovely eaten on its own, or served as a side salad with other dishes