Ingredients

The following ingredients have 2 Servings
  • 2 cans butter beans (800 g/28 oz) – drained and rinsed (See Note 1)
  • 1 large carrot - peeled and finely chopped
  • 2 ribs celery - finely chopped
  • 1 medium brown/yellow onion - finely chopped
  • 1 small red capsicum/bell pepper - finely chopped
  • 1/2 cup parsley - finely chopped - I use leaves and stems
  • 1 clove garlic - minced
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tbsp apple cider vinegar (See Note 2)
  • sea salt and freshly ground black pepper - to taste (See Note 3)

Instruction

  • Drain and rinse the butter beans and add to a large bowl.
  • Finely chop the carrot, celery, onion, capsicum/pepper and parsley, and add to the beans.
  • Mince a clove of garlic and add to a small dish. Add the olive oil and vinegar and stir to combine.
  • Drizzle the dressing over the salad, season wtih salt and pepper and stir until everything is well combined.