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10-Minute Butter Bean and Radish Salad
Creamy butter beans, crisp radishes, and cool cucumber half-moons create a brilliantly textured salad that's ready in minutes. You'll love how the simple olive oil dressing lets the fresh produce shine without weighing it down. It's a fantastic, refreshing side dish for warm-weather dinners, but it easily holds its own as a light, plant-based lunch. Toss it together right before eating for maximum crunch.
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.