Vegan Butter Bean Beetroot Salad (Creamy, Bright, and Filling)
Make an oil-free vegan butter bean beetroot salad for lunch or potlucks. Bright, earthy, and filling, with easy step-by-step tips. All plant-based, no fuss.
Servings: 2
Ingredients
- ¼ Cup Dried Butter Beans - one can use from tin
- ¼ Cup Cucumber Chopped
- ¼ Cup Carrot Chopped
- 1 tablespoon Lemon/Lime Juice
- ¼ Cup Coriander Chopped
- Salt to taste
- ¼ teaspoon Black Pepper powder
- ¼ Cup Beetroot Cooked and Grated
Instructions
Cooking Butter Beans
- In a pot, rinse and soak the butter beans in enough water for 6-8 hours or overnight.
- After 6-8 hours, drain the water and rinse again.
- Add 2 cups of water, salt, and pressure cook or cook in an Instant Pot or cook in an open pot.
- Once cooked, let them cool completely. (This step can be done a day ahead).
Cooking Beetroot
- Rinse and peel the beetroot.
- Cook the beetroot in a pressure cooker or an open pot until soft.
- Let it cool completely.
- Once cooled, grate and keep aside.
Assmebling the Salad
- Chop the cucumber and carrot and keep aside.
- In a large bowl, add butter beans.
- Add chopped cuumber and carrot.
- Add coriander, lemon juice, salt, and pepper.
- Mix and leave it for atleast 10 minutes for the flavours to infuse.
- Serve after 10 minutes, or refrigerate and serve.
Notes
- Butter beans can be cooked ahead of time, or one can use canned.
- Beetroot can be cooked ahead of time, or one can buy pre-cooked beetroot.
