Lemon-Infused Warm Butterbean Salad
Lemon-Infused Warm Butterbean Salad

Lemon-Infused Warm Butterbean Salad

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Lemon-Infused Warm Butterbean Salad Aisling Larkin
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 1


  • 1 x 400g tin butterbeans rinsed
  • 1 small red onion finely chopped
  • A handful of fresh parsley chopped
  • A big handful of Spinach
  • 1 hard-boiled egg sliced

For the Dressing:

  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • Juice of 1/2 lemon
  • 2 teaspoons honey
  • 1 small teaspoon of Dijon mustard
  • Pinch of chilli flakes
  • Sea salt


Hard-boil the Eggs:

  • Place the egg in a saucepan and cover with cold water.
  • Bring the water to a boil over medium-high heat.
  • Once boiling, cover the saucepan, remove from heat, and let sit for 6-8 minutes until slightly jammy inside.
  • Afterwards, transfer the eggs to a bowl of ice water to cool. Once cool, peel and slice them.

Prepare the Dressing:

  • In a small bowl, whisk together minced garlic, olive oil, lemon juice, Dijon mustard, chilli flakes, honey, and salt until well combined. Set aside.

Sauté the Ingredients:

  • In a pan, heat a bit of olive oil over medium heat.
  • Add the chopped red onion and sauté until softened, about 3-4 minutes.
  • Add the rinsed butterbeans to the pan and cook for another 2-3 minutes until heated through.
  • Toss in the spinach and let it wilt slightly, stirring frequently.
  • Finally, add the chopped parsley and sauté for an additional minute.

Assemble the Salad:

  • Transfer the sautéed mixture to a serving bowl.
  • Pour the prepared dressing over the warm salad and toss gently to combine.
  • Arrange the sliced jammy-boiled eggs on top of the salad.

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