Sauteeing the beans for this butter bean salad makes them delicately crisp. The insides are fluffy and give a great texture to this fresh and vibrant salad. It’s livened up with toasted seeds, spring onions and chilli.
Commissioned recipe.
Sauteed Butter Bean Salad with Spinach, Chilli and Lemon.
I love using tinned butter beans (lima beans) in salads, but I definitely prefer them fried.
Frying butter beans turns them into something far more special with a new texture dimension. The delicate crust is perfect against the soft potato-y centre of the beans.
For even more texture in this salad, I’ve added toasted seeds. Toasting them first isn’t necessary, but I love the flavour that it gives to the mixed seeds.
To give the salad a bit of extra ‘oomph’ I’ve added some chilli and fresh lemon juice. It’s a simple, vegan, gluten-free salad that doesn’t take long to prepare. Taking the time to sautee the beans and toast the seeds makes it extra special.
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Sauteed Butter Bean Salad with Spinach
Ingredients
- 2 tbsp mixed seeds
- 1 tsp butter or dairy-free spread
- 1 tsp oil
- 1 can can butter beans (400g/15oz can) lima beans, drained, rinsed and patted dry
- 1 clove garlic finely chopped
- 1 tsp dried chilli flakes
- 3 spring onions chopped
- 250 g about 5 large handfuls raw spinach, roughly chopped
- Juice of ½ a lemon
- 1 tsp olive oil
- 1 tsp chopped mint leaves
Instructions
To cook in a frying pan:
- 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, garlic and chilli flakes and fry for a few minutes until the beans begin to turn crispy. Transfer it all to a bowl.
- Add the spinach to the pan and allow to wilt slightly.
- On a serving plate, add the spinach, beans, spring onions and seeds, then drizzle with the lemon juice and olive oil. Scatter with the mint.
To cook in a mulitcooker:
- Set the multicooker to ‘fry’, then add the seeds and toast, stirring frequently, until lightly browned and fragrant. Set the seeds aside, but leave the multicooker on the ‘fry’ setting.
- Heat the butter and oil in the multicooker, then add the butter beans, garlic and chilli flakes and fry for a few minutes until the beans begin to turn crispy. Transfer it all to a bowl.
- Add the spinach to the multicooker and allow to wilt slightly.
- On a serving plate, add the spinach, beans, spring onions and seeds, then drizzle with the lemon juice and olive oil. Scatter with the mint.
Nutrition Information
REDMOND MULTICOOKER
You can use a frying pan, but I made this butter bean salad by using my REDMOND Multicooker 4502E to fry the beans.
A multicooker is a bit like a fast slow cooker that can also boil, fry, bake and steam. You can make stew, boil pasta, make a stir fry, bake a cake and even make yogurt! It’s also easy to use and very versatile. It also comes with a handy cookbook so you can get your head around just how much it does.
It’s 3D heating systems means that it simultaneously cook on the bottom, sides and top and giving it it’s speed. Redmond says it also saves minerals and vitamins in the food, which can only be a good thing. Check out my review of the Redmond Multicooker.
I’ve used my multicooker in the past to make vegan Spanish beans, vegan corn chowder, superfood cake bars, farro, chickpea and kale stew, carrot cake oatmeal , cheese and jalapeno corn bread, easy vegan laksa and much more!
Disclosure: Redmond commissioned this recipe for Sauteed Butter Bean Salad with Spinach. All opinions are my own and no editorial control was given. Thanks for supporting the brands that make it possible for me to mess up my kitchen, bake vegetable cakes and write Veggie Desserts – and Healthy Meals and Lifestyle.
I use a REDMOND MRC-M4502E, which is currently available for approximately £59.
Ali - We Made This Life
I love that you can make this vegan by using dairy free spread, I’m going to add this to my meal plan one week.
Rebecca | AAUBlog
I love the look of this – so yum! I never know what to make with butter beans, so this sounds tasty
Sushmita
I’m a salad girl, and love them all except for the one with bitter gourd in it 😀
Looks and sounds amazing need to try it out 🙂
Valerie
I’m not a bean girl but I think I could try this. It looks good.
Amrita
This looks and sounds delicious .Oozing with health and goodness .Love the pics on your blog
Ruby Homawala
Lovely easy recipe, and healthy too!.
Great giveaways.
POOJA MITRA
This recipe looks delicious. Definitely need to recreate it.
David Elliott
The salad does look yummy. I will have to make this sometime. I know I need to eat more greens and this is something I could go for.
L.C. @ A Life of Authenticity
I have never had fried/sauteed lima beans. I think the crunchiness may change the consistency issue I typically have with this bean. I’m going to have to try sauteeing them. Thanks.
Chelf
YAY! It’s vegan! I love warm salads, they are so filling and such a comfort food for me. Even in the middle of summer I do enjoy a sauuted salad as a main dish or on the side!
carol
Looks DELICIOUS. As a chef, I always like to see what other people are doing — keeps me creative!
Lisa
I used to eat butter beans a lot as child, but I haven’t eaten them in years. And I’ve certainly never had them fried like this. Looks so delicious!
Amber Myers
Ooo this looks so delicious! I’ll have to try this out. I don’t think I’ve ever tried a bean salad before.
jhilmil
Seems so healthy & refreshing.. gonna try soon for a good day start:)
Laura
This sounds so delicious – I often make butter beans with pesto, mushrooms and spinach but I really fancy a change and this is right up my street for a quick and healthy lunch. Thanks for sharing
Laura x
Ashleigh
I am eating clean at the moment, so this looks delicious and really easy to make at home!
Anosa
I do love beans salads and this one looks absolutely delicious. I need to recreate this recipe for sure