Warm Salad with Crispy Butter Beans
This easy Warm Spring Salad has pan-fried butter beans with green vegetables. It's topped with radishes, toasted seeds, lemon and chili.
Servings: 2
Calories: 275kcal
Cost: $10
Equipment
Ingredients
- 1 tablespoon mixed seeds
- 1 teaspoon butter
- 1 teaspoon 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 chilli flakes
- 2 spring onions chopped
- 250 g about 5 large handfuls raw spinach roughly chopped
- Juice of ½ a lemon
- 1 teaspoon mint leaves finely chopped
- 3 radishes sliced
- salt and 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
Calories: 275kcal | Carbohydrates: 39g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 863mg | Potassium: 1246mg | Fiber: 14g | Sugar: 1g | Vitamin A: 12203IU | Vitamin C: 39mg | Calcium: 186mg | Iron: 8mg