Butter Bean Salad

This Butter Bean Salad is full of vibrant flavour and colour. It is simple enough to play a supporting role as a side dish, but so flavoursome and nutritious that it can also stand alone as a light, meat-free meal. The creamy butter beans are perfectly complemented by crunchy, colourful vegetables and you will find it a breeze to put together; just combine the ingredients and toss them together in a simple vinaigrette. It’s as easy as that.

• 2 cans butter beans (800 g/28 oz) – drained and rinsed
• 1 large carrot – peeled and finely chopped
• 2 ribs celery – finely chopped
• 1 medium brown/yellow onion – finely chopped
• 1 small red capsicum/bell pepper – finely chopped
• ½ cup parsley – finely chopped – I use leaves and stems
• 1 clove garlic – minced
• ¼ cup extra virgin olive oil
• 1 ½ tablespoon apple cider vinegar
• sea salt and freshly ground black pepper – to taste