Butter Bean Salad (10 Minutes)
This epic Butter Bean Salad only takes 10 minutes to make and is inspired by Vietnamese flavours.
Servings: 4 people
Calories: 319kcal
Ingredients
- 800g butter beans 400g drained weight
- ½ large cucumber sliced into matchsticks
- 1 large carrot sliced into matchsticks
- 2 spring onion finely sliced
- 120 g radishes sliced in half, then finely sliced
- 15 g cilantro roughly chopped (plus more for garnish)
- 15 g mint leaves (plus more for garnish)
- 2 tablespoon roasted peanuts crushed (plus more for garnish)
- 2 tablespoon fried shallots (plus more for garnish)
- 1 tablespoon chilli oil optional
for the sauce
- 1 tbsp sugar
- 3 tablespoon hot water
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 red chilli finely sliced
- 1 garlic clove minced
Instructions
- First up, you want to make the spicy fish dressing. In a small bowl, combine the sugar, hot water, fish sauce, lime juice, sliced red chillies, and minced garlic. Mix thoroughly so that the sugar dissolves and combines. Season with a pinch of salt, mix again. Taste a tiny spoonful of the sauce (try and avoid the chili and garlic). It will be spicy, but season according to your taste!
- Next up, prepare all of your vegetables and ingredients.
- Once your ingredients are sliced and the beans are rinsed. To a large bowl, add in the butter beans, top with sliced carrots, sliced cucumbers, spring onions, radishes, mint leaves, fresh cilantro (coriander), crushed peanuts, fried shallots and drizzle over the sauce. Toss the salad until everything is well coated.
- Transfer the butter bean salad onto a serving dish. Top with more herbs, crushed peanuts, fried shallots and optionally some chili oil! Enjoy, my friends!
Notes
Step-by-Step Photos + more helpful info: My blog post includes helpful step-by-step photos to help guide you through making this recipe as well as other information that will help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs, etc...so scroll up this page to find them!
Storage: this butter bean salad actually stores very well. Place into an airtight container and into the fridge and store for up to 3 days.
Preparation post-storage: to soup up the salad once it's been stored in the fridge, I recommend adding a few more fresh herbs, nuts, and fried onions for additional crunch!
Nutrition
Calories: 319kcal | Carbohydrates: 55g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 465mg | Potassium: 1339mg | Fiber: 16g | Sugar: 14g | Vitamin A: 3159IU | Vitamin C: 27mg | Calcium: 78mg | Iron: 6mg