Bowl with butterbean salad with cherry tomatoes, cucumber and red onion

Summer butter bean salad

Name: Summer butter bean salad
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 570g jar butter beans , drained (we used Bold Bean Co); 1 red onion , finely chopped; 200g cherry tomatoes , quartered; 1 celery stick , finely chopped; 1 cucumber , deseeded and chopped; 3 pickled chillies , finely chopped; 10g parsley , roughly chopped; 10g chives , finely chopped; 1 tbsp harissa; 3 tbsp extra-virgin olive oil; 1 lemon , zested and juiced; ½ tsp honey

Preparation and cooking time
- Prep:15 mins
Easy
Serves 4 - 6

Ingredients

570g jar butter beans , drained (we used Bold Bean Co)
1 red onion, finely chopped
200g cherry tomatoes, quartered
1 celery stick, finely chopped
1 cucumber, deseeded and chopped
3 pickled chillies, finely chopped
10g parsley, roughly chopped
10g chives, finely chopped
1 tbsp harissa
3 tbsp extra-virgin olive oil
1 lemon, zested and juiced
½ tsp honey

Method

STEP 1
Mix the beans and all the vegetables together in a large bowl. Scatter over the herbs and season with salt and pepper.
STEP 2
Whisk the harissa, oil, lemon juice and zest, and honey together with some salt and pepper. Pour over the vegetables and beans, and mix well. The salad will keep in the fridge for four days.