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Tangy Butter Bean Salad

Tangy Butter Bean Salad

Fresh, light and super filling. So full of nutrients and so tasty.

Course Salad
Keyword Tangy Butter Bean Salad
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Author Jane Georgiades

Ingredients

  • 1 medium zucchini sliced
  • 1 ripe avocado deseeded and cut into chunks
  • 1 400g can butter beans drained and rinsed
  • 3 tbsp kalamata olives pitted
  • 3 tbsp capers drained
  • 3 cups mixed salad leaves
  • 1/2 lemon juiced
  • 2 heaped tbsp good quality mayonnaise

Instructions

  1. Preheat the oven to 200°C. Lay zucchine slices on a lined baking tray and drizzle with oil. Roast in oven for 20 minutes or until starting to caramelize.

  2. Combine leaves, avocado, butter beans, olives, capers and roasted zucchini in a medium sized salad bowl. Stir lemon juice into mayonnaise then stir through salad. Divide salad into two bowls to serve for lunch or serve as a side for dinner.