Tomato-and-butter bean salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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.”

Ingredients

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.