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10-Minute Butter Bean and Radish Salad
Two cans of butter beans rinse clean while a 200g pack of radishes slices thin and half a cucumber — seeds scooped out — cuts into half moons. A tablespoon of olive oil and seasoning are the only dressing needed. The whole salad comes together in under 10 minutes and serves three. Toss it right before eating so the radishes stay sharp and the cucumbers keep their snap.
Ingredients
- 1 tbsp olive oil
- 2 x 400g cans butter beans, drained and rinsed
- 200g pack radishes, trimmed and thinly sliced
- ½ large cucumber, seeds removed and sliced into half moons
Instructions
- 1Whisk the olive oil with a pinch of salt and pepper in a large mixing bowl. Mixing the dressing directly in the serving bowl saves you from washing an extra dish.
- 2Add the drained butter beans, sliced radishes, and cucumber half-moons. Toss everything gently until the vegetables and beans are evenly coated in the dressing.
Notes
- Make ahead: You can slice the radishes and cucumber a day in advance, but wait to dress the salad until just before eating so the vegetables stay crisp.
- Storage: Keeps in the fridge for up to 2 days in an airtight container, though the cucumber will soften slightly over time.
- Flavor tweak: If you have fresh herbs or a lemon on hand, a squeeze of juice and some chopped parsley or dill will brighten the flavors even more.
Recipe Details
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