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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 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.

5 from 6 votes Print Pin Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2 327 kcal Author: Kate Hackworthy | Veggie Desserts 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 Calories: 327 kcal Carbohydrates: 39 g Protein: 17 g Fat: 12 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 861 mg Potassium: 1241 mg Fiber: 14 g Sugar: 1 g Vitamin A: 12260 IU Vitamin C: 38.9 mg Calcium: 182 mg Iron: 7.7 mg Tried this recipe? Mention @kateveggiedesserts or tag #veggiedesserts The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

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.

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.