Tomato-and-butter bean salad

Tomato-and-butter bean salad

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  • 6
  • Easy
  • Carb Conscious wheat and gluten free
  • 20 minutes
  • Warwick Cape Lady Chardonnay

“The dressing can be kept in the fridge in a sealed jar for a week. I like to keep the bean brine in a sealed jar in the fridge or freezer to add to soups, or use instead of egg white in summer cocktails.”


  • For the toasted crunchy seed vinaigrette:
  • 2 x 35 g sachets Woolworths nut-and-seed sprinkle
  • ¼ cup extra virgin olive oil
  • ¼ cup Woolworths ClemenGold juice
  • 1 clove garlic, crushed
  • 1 T Dijon mustard
  • salt, to taste
  • 400 g can butter beans, drained
  • 3 T Italian parsley, chopped
  • 4 ripe tomatoes, sliced
  • 2 sticks celery, thinly sliced
  • 4 Woolworths red salad onions, thinly sliced

Cooking Instructions

1. To make the vinaigrette, pulse the ingredients in a blender to emulsify but don’t make it too smooth.

2. Mix the beans and parsley. Arrange the tomatoes on a platter and spoon over the beans.
3. Drizzle with the vinaigrette and allow to stand at room temperature for 30 minutes to infuse. Season before serving.

Cook's note: Serve this hearty salad with peri-peri chicken wings. If you have canned chickpeas in your pantry, drain and mix with the butter beans.

Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit

Find more salad recipes here. 


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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