Sauteed Butter Bean Salad with Spinach (Lima Bean) | Veggie Desserts Blog
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5 from 6 votes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: British
Servings: 2
Calories: 327kcal
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

Calories: 327kcal | Carbohydrates: 39g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 861mg | Potassium: 1241mg | Fiber: 14g | Sugar: 1g | Vitamin A: 12260IU | Vitamin C: 38.9mg | Calcium: 182mg | Iron: 7.7mg