Butterbean, Sundried Tomato & Spinach Salad Recipe by Frances Walsh
This butterbean, sundried tomato and spinach salad recipe from the Honest Project is hearty enough for dinner and packed with delicious Italian flavours.
–400g new potatoes, washed
–1 400g tin of butterbeans, drained and rinsed
–3 large handfuls baby spinach, washed and dried
–1 red onion, peeled and sliced
–2 cups of sundried tomatoes, chopped, plus 2 tbsp of the soaking oil
–Handful of basil leaves, chopped
–¼ cup of pine nuts
–1 tbsp balsamic vinegar
–Sea salt and black pepper
1. Start with the potatoes. These can be cooked whole, but cut any larger ones in half so that all of the potatoes are roughly the same size. Steam for 10-15 minutes until tender. Remove from the heat and half or quarter the potatoes.
2. Place the cooked potatoes in a bowl with the slices of red onion, butterbeans and chopped sundried tomatoes.
3. Dress with two tablespoons of the reserved oil from the sundried tomatoes. Season well with sea salt and black pepper.
4. Toast the pine nuts in a dry pan for a medium heat for five minutes, tossing every minute.
5. To assemble the salad, place the spinach leaves at the base of a serving bowl. Spoon the potato, butterbean and red onion mixture over the spinach. Scatter the chopped basil and toasted pine nuts on top.
Frances Walsh is the creator and writer behind healthy lifestyle blog The Honest Project. The Honest Project focuses on plant based eating and cooking, using vegetables, fruits and wholefoods. Frances’ interest is in preparing and eating foods that are made from scratch but are practical and easy to make for even the most inexperienced cook. For more information visit thehonestproject.com.