Butter Bean and Dill Salad

Summer is here, bring out the salad…


Wow in between being pregnant and raising a newborn, winter changed to spring and today almost felt like a warm summers day! The beautiful weather coupled with a public holiday, made it a perfect day to enjoy a leisurely lunch with the family. I say leisurely in jest, if you have a newborn you will know what I mean! Everything needs to be timed around the little person’s schedule.

 Lucky for me baby SK decided to stretch his nap out a bit, which meant I could cook, eat and feel the warmth of the sun on me. I made up two really quick and easy recipes. First was my lemon, caper spaghetti with carrot ribbons. I made a slight modification and added zucchini ribbons too to give the dish a little more colour. You can find the recipe here. The second was a ripper of a salad, which was anything but a bunch of leaves on a plate. 


Low calorie, high protein, packed with loads of flavour. With one bite alone the family concurred this salad was going to make it on the Christmas lunch menu. This is a huge deal in a house full of foodies where everyone loves to cook and eat.

Ingredients: 7   Preparation time: 5 minutes

Serves: 6

  • 800 gms of canned butter beans
  • Half a bunch of fresh dill leaves, chopped
  • Two tablespoons of goats cheese, crumbled 
  • One tablespoon of crispy shallots
  • Two tablespoons of extra virgin olive oil
  • Two tablespoons of lemon juice
  • Half a teaspoon of cracked pepper

Rinse the butter beans under cold water. Drain the beans thoroughly and place them in the serving bowl. Put them in the fridge for 10 minutes to chill while you prepare the other ingredients.

Once the beans are cool, add crumbled goats cheese, dill leaves and crispy shallots (which can be bought at your Asian grocer). Toss the salad and mix the ingredients evenly. Feel free to add a bit more cheese or a bit more crispy shallots.

For the dressing combine olive oil, lemon juice and pepper. Give it a good stir and pour over the salad.

Toss the salad gently one more time before serving. Serve this beauty at your next Sunday lunch and believe me it will give a you chill in the warm summers heat.


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