Tomato and butter bean salad

Tomato and butter bean salad

Ingredients (4 servings):

  • 150g green beans, trimmed, cut into 4cm lengths
  • 2 x 400g cans butter beans, drained, rinsed
  • 400g packet tomato medley, halved
  • ½ small red onion, thinly sliced
  • 80g baby rocket
  • 1 cup fresh basil leaves, torn

For the red wine dressing:

  • 2 teaspoons dijon mustard
  • ¼ cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Pinch sugar



  1. Place green beans in a microwave-safe bowl. Add 1 tablespoon cold water. Cover. Microwave on high (100%) for 1 to 2 minutes or until tender.
  2. Drain. Refresh under cold water. Drain.
  3. Place green beans, butter beans, tomato, onion, rocket and basil in a bowl.
  4. Make dressing. Place mustard, vinegar, oil and sugar in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  5. Drizzle salad with dressing. Toss to combine.
  6. Serve.
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