Meals and Courses

Puy Lentil and Butter Bean Salad with Chilli Dressing

cook 10 mins
  • 400 g (13 oz) can Puy lentils, rinsed and drained
  • 400 g (13 oz) can butter beans, rinsed and drained
  • 1 red onion, finely sliced
  • 200 g (7 oz) cherry tomatoes, halved
  • 50 g (2 oz) flat leaf parsley, roughly chopped
  • 6 tablespoons extra-virgin olive oil
  • 2 red chillies, very finely diced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon or wholegrain mustard
  • 1 teaspoon runny honey
  • 1/2 garlic clove, crushed
  • Put the lentils and butter beans in a large serving bowl, then add the onion, cherry tomatoes and parsley.
  • Mix together all the dressing ingredients in a small bowl, then pour over the salad, toss to mix well and serve.
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