St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Asparagus & Green Bean Salad with butter beans & lettuce

This recipe is a beautiful mix of summer vegetables with a simple lemony twist.

Recipe Video

Recipe Ingredients

6 green beans – trim top and tail and cut into 3-4 cm pieces
4 spears asparagus – remove woody bottom and cut into 3-4 cm pieces
¼ cucumber – chopped 1-2cm pieces
¼ red onion – finely sliced
½ tin butter beans – strained & rinsed
¼ head lettuce – chopped
½ lemon – juiced

Optional Ingredients

extra virgin olive oil, olives, free-range egg, many cheeses i.e feta, parmesan, mozzarella, mild cheddar, wensleydale; other dressings i.e herb ranch, yoghurt, French mustard


Recipe Instructions

Wash & prepare all ingredients as described.

Bring a pan of salted water to boil and add the green beans & asparagus, boil for 3 minutes then strain and run veggies under cold running water to halt the cooking process, finally drain once more.

In a large mixing bowl combine cooked greens with the cucumber, red onion, butter beans and lettuce.

Season the salad with salt & pepper then dress with lemon juice, stir together again and place in a plate or bowl to serve.

Finish with any optional extras.

Recipe Print-Out

Share:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

Table of Contents

See more recipes below

Or head back to our Recipe Catalogue

Carrot Falafels

Chickpeas, carrots and spices! That’s all you’ll need to make these healthy protien packed nibbles. Here we use a MagiMix but you can even use the back of a fork to crush your chickpeas.

Read More »