Satay butter bean salad
Serves: 4
![Satay butter bean salad](/uploads/media/720x770/00/16480-satay-butterbeans.jpg?v=1-0)
Recipe photograph by Kris Kirkham
Satay butter bean salad
This Asian dressing, reminiscent of a spicy peanut satay, is a great way to power up fresh salad vegetables. Butter beans give the salad a bit of body and add a lovely creamy texture as well.
Serves: 4
See more recipes
Nutritional information (per serving)
Calories
237Kcal
Fat
9gr
Saturates
2gr
Carbs
23gr
Sugars
12gr
Fibre
9gr
Protein
12gr
Salt
1.7gr
Nisha Parmar
Since reaching the semifinals of MasterChef in 2018, Nisha Parmar has launched a café and established herself as a private chef, cooking at many celebrity parties. Her debut cookbook, Share: Asian-inspired Dinner Party Dishes (Quadrille, £26), is out now.
See more of Nisha Parmar’s recipes
Nisha Parmar
Since reaching the semifinals of MasterChef in 2018, Nisha Parmar has launched a café and established herself as a private chef, cooking at many celebrity parties. Her debut cookbook, Share: Asian-inspired Dinner Party Dishes (Quadrille, £26), is out now.
See more of Nisha Parmar’s recipes
Ingredients
- 1 x 570g jar of butter beans, drained (we used Bold Bean Co)
- 2 Little Gem lettuces, roughly chopped
- 15 baby plum tomatoes, halved
- 1⁄2 cucumber, deseeded and diced
- 1⁄2 red onion, finely diced
- 2 garlic cloves, crushed
For the satay dressing
- 4 tbsp crunchy peanut butter
- 3 tbsp light soy sauce* or tamari
- 2 tbsp rice wine vinegar
- 1 tbsp clear honey* or maple syrup
- 1 tsp medium curry powder
- 1⁄2 tsp ground turmeric
- 1⁄2 tsp chilli flakes
- juice of 1 lime
To serve
- a small handful of coriander, finely chopped
- 3 spring onions, finely diced
- 1 red chilli, deseeded and diced
Step by step
- Mix together all the ingredients for the satay dressing, loosening the mixture with a few splashes of water if needed. The consistency should be thick yet pourable.
- In a large bowl, combine the butter beans, lettuce, plum tomatoes, cucumber, red onion and crushed garlic (this can be done a few hours ahead; cover and chill until needed).
-
Pour in the salad dressing and toss to coat well. Transfer to a serving platter and scatter over the coriander, spring onions and chilli just before serving.
*Use tamari, not soy, if gluten-free, and maple syrup, not honey, if vegan.