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
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
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.
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