This delicious and very easy salad is adapted from one of our favorite cookery articles, Vegetarian Express (Cassell). We’ve included it by kind permission of queen of the veggie cooks, Rose Elliot. Rose serves it warm on a heap of green salad leaves. That way it makes a wonderful and ‘very F2, light lunch, maybe after a bowl of F2 soup.
You can also enjoy it cold as a stand-by salad. The dressing is relatively low in fat compared to most. If this becomes one of your regular favorites, we suggest you make sufficient dressing for four servings and store in a jar in the fridge. The salad is put together so quickly that it’s hardly worth pre-preparing.
1. Place the butter beans and their liquid in a saucepan and warm over a moderate heat for about 5 minutes until heated through.
2. Meanwhile mix together the maple syrup, mustard, balsamic vinegar and olive oil.
3. Drain the beans and mix gently with the maple-syrup dressing, the spring onions and the chopped coriander. Spoon half the quantity on to a base of salad leaves and serve.
4. Store the remaining half in a covered container in the fridge to be eaten cold, heaped on to crisp green salad leaves, as a stand-by salad.
MAKES 2 GENEROUS PORTIONS
• 425g can butter beans
• 2 tbsp maple syrup
• 1tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 6 spring onions, chopped
• 2-3 tbsp chopped fresh coriander (optional)
• Salad leaves
