Butter bean and anchovy mint salad

Butter bean and anchovy mint salad

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  • 4
  • Easy
  • Carb Conscious Dairy free


  • 400 g can of butter beans
  • ¼ cup chopped mint
  • 8 smashed anchovy
  • 1 chilli, chopped
  • Red-wine vinegar
  • Olive oil
  • 1 thinly sliced red onion
  • 1 punnet of Mediterranean vine tomatoes
  • 1 T olive oil

Cooking Instructions

Drain and rinse can of butter beans and add to a large bowl. Add chopped mint, smashed anchovy fillets, chilli, chopped, and a splash of red-wine vinegar.

Drizzle with olive oil, toss with thinly sliced red onion and season to taste. In a pan over a medium to high heat, fry a handful of plump vine-ripened tomatoes in olive oil until blistered. Add to the salad while warm and serve.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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