Summer Salad with Butter Beans

A fresh and filling salad that makes a great main course for a summer lunch.
30 min
4 People
30 min
INGREDIENTS for 4 people
  • ½ lb butter beans , boiled
  • 7 oz cucumbers
  • 1 celery heart
  • 4 tomatoes
  • 1 sprig wild fennel fronds
  • 5 oz green salad
  • 1 lemon
  • ½ cup Extra Virgin Olive Oil
  • salt to taste
  • ground pepper to taste

Put oil, lemon juice, salt and fennel fronds in a blender and puree into a smooth dressing.


Peel the cucumber and cut in half lengthwise. Remove the seeds and cut into half-moon shaped slices. Place in a bowl with the butter beans, rinsed and drained, and heart of the celery, washed and chopped. Toss the vegetables with the dressing and mix well.


Wash the lettuce well, then tear apart with your hands. Arrange lettuce on a serving dish and place the bean salad on top. Wash and slice tomatoes into rounds. Garnish the salad with sliced tomatoes and drizzle with the remaining dressing. Finish with a generous grind of pepper and serve.

Spring Summer vegetables Side dishes Vegan
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