Curried Butter Bean Salad

May 25, 2023May 25, 20230 10

Curried Butter Bean Salad Recipe for a healthy lunch option

by The Chefin Salad

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

295

Sugar

10g

Fat

10g

Curried Butter Bean Salad is a healthy and nutritious lunch option that is perfect for those who enjoy a little bit of spice. This is a refreshing salad that is perfect for a warm summer day or for a light lunch throughout the year. The dish is made up of crisp lettuce, tender and flavorful butter beans with curry powder, tangy yoghurt and a touch of lemon to create a delicious combination of flavors and textures. This salad is versatile and can be a great side dish or serve as a full meal when served with some crusty bread.

Instructions

1.	Heat the oil in a pan and fry the onions until soft.
2.	Add the curry powder and cook for a further minute.
3.	In a bowl mix together the yoghurt and lemon juice, then add to the onions and curry mixture.
4.	Stir in the drained butter beans.
5.	Cut the lettuce into bite-sized pieces and add to the mixture gently.
6.	The salad should be chilled before serving.

PROS

This salad is a healthy lunch option that is quick and easy to make.

Butter beans are high in protein, fiber and low in fat which makes them a perfect addition to your diet.

CONS

This recipe only makes 1 serving, so you might want to double or triple the recipe for batch cooking or meal prepping.

Some people might find the taste of butter beans a bit bland, but the lemon and curry mix add a lot of flavor to this dish.

HEALTH & BENEFITS

The high fiber content in butter beans can help to regulate blood sugar levels and control hunger.
They are also abundant in antioxidants and high in beneficial micronutrients like iron, magnesium, and potassium.
Curry powder is a great spice option with potential anti-inflammatory properties that can help your heart and brain health.

	2 teaspoons vegetable oil
	2 onions , chopped
	2 teaspoons curry powder
	150 ml natural yoghurt
	1 tablespoon lemon juice
	40 g canned butter beans , drained and rinsed
	1/2 head lettuce