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


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