Warm Salad with Crispy Butter Beans
User Reviews
5
Warm Salad with Crispy Butter Beans
Description
Warm Salad with Crispy Butter Beans brings together butter beans fried to a crunchy exterior alongside tender asparagus and slightly wilted spinach, creating varied textures in each bite. The beans and asparagus are cooked with garlic and chili flakes, infusing a gentle heat and aromatic qualities, while toasted seeds introduce a nutty crunch. The finishing touches of spring onions, radishes, chopped mint, and a squeeze of fresh lemon juice add brightness and freshness that contrast the earthy beans.
The cooking method involves toasting seeds separately, frying the beans and asparagus in butter and oil until crisp, then briefly wilting the spinach in the same pan to absorb flavors. This technique enhances the salad's warmth and maintains ingredient integrity. Seasoning with salt and pepper balances the robust flavors.
This salad is versatile for serving as a light lunch or a side with roasted meats or grains. The ingredients combine seasonal vegetables and pantry staples for a dish that is accessible and flavorful without relying on heavy dressing.
Ingredients
- 1 tablespoon mixed seeds
- 1 teaspoon butter
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 can butter beans (400g/15oz can) lima beans, drained, rinsed and patted dry
- 8 asparagus
- 1 clove garlic finely chopped
- 1 teaspoon dried chili flakes
- 2 spring onions chopped
- 250 g spinach roughly chopped, about 5 large handfuls, raw
- lemon juice of ½ lemon
- 1 teaspoon mint finely chopped, leaves
- 3 radish sliced
- salt
- black pepper
Instructions
- Heat a dry frying pan over a medium heat, then add the seeds and toast, shaking frequently, until lightly browned and fragrant. Set the seeds aside and return the empty pan to the heat.
- Heat the butter and oil, then add the butter beans and asparagus and fry for a few minutes until the beans begin to turn crispy. Add the garlic and chilli flakes and cook for a further minute. Transfer it all to a bowl and set aside.
- Add the spinach to the pan and allow to wilt slightly. Return the beans and asparagus to the pan with the spinach and heat through for a minute or so.
- Serve topped with the spring onions, radishes, toasted seeds, chopped mint and a squeeze of lemon juice. Season with a little salt and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 863mg | 36% |
| Potassium | 1246mg | 27% |
| Fiber | 14g | 56% |
| Sugar | 1g | 2% |
| Vitamin A | 12203IU | 244% |
| Vitamin C | 39mg | 43% |
| Calcium | 186mg | 19% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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