Elevate your salad game with this deliciously easy plant based butter bean and corn salad recipe!
My favorite salads are the ones that are quick, easy, and tasty, and this butter bean and corn salad ticks all the boxes! It takes under 10 minutes to whip up, just toss together butter beans, corn, and a medley of fresh veggies for a delicious burst of flavour and satisfying crunch. This versatile plant based salad is an excellent side dish for any meal or a great snack to pair with corn chips!
Ingredients needed:
- butter beans
- capsicum
- corn
- cherry tomatoes
- avocados
- coriander
- spring onion
Dressing:
- lemon juice
- olive oil
- salt
- pepper
Add all the ingredients into your favourite salad bowl. Mix, serve and enjoy!
Salads like this are always super easy to customise to your liking!
- Instead of butter beans you could use cannellini beans or chickpeas
- Instead of corinader you could use parsley
- If you don’t like any of the other salad ingredients in this recipe you can always just leave them out and add more of the ones you do like!
Other salads to try:
- Avocado and cannellini bean salad
- Edamame, lentil and feta salad
- Chickpea salad with honey dijon dressing
Butter bean and corn salad
Elevate your salad game with this deliciously easy butter bean and corn salad recipe! Ready in under 10 minutes, it makes for the perfect plant based side dish or snack.
Ingredients
- 1 can (420g) butter beans rinsed and drained
- 1 capsicum diced
- 1/2 a can (200g) corn
- 1 punnet cherry tomatoes diced
- 2 avocados diced
- Coriander finely chopped
- 2 spring onions finely chopped
Dressing
- Juice of 1 lemon
- 1 tbsp olive oil
- Salt/pepper to taste
Instructions
- Add all of the ingredients into a large salad bowl.
- Add the lemon juice, olive oil, salt and pepper. Mix, serve and enjoy!
Notes
It’s best eaten the same day you make it. You can store in an airtight container and consume the following day – the avo might just go a little brown!
