Prep: 15 mins | Cook: 5 mins | Total: 20 mins | Quantity: 2-4 servings
Ingredients
1 cup (100g) walnuts
400g can of butterbeans
1 small red onion
2-3 large tomatoes or half dozen cherry tomatoes
1 large handfuls arugula (rocket) leaves
1 pack of ready cooked quinoa or rice/quinoa mix
Dressing:
1 roasted red pepper from a jar
2 teaspoons capers
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon garlic granules
1 teaspoon wholegrain mustard
1/2 lemon juice
2 tablespoons chopped fresh chives (or sub with 2 teaspoons dried)
1 tablespoon chopped fresh parsley (or sub with 1 teaspoon dried)
Instructions
Toast the walnuts in a dry frying pan over a medium heat for 5-10 minutes, stirring or tossing the pan frequently and making sure they don't burn. Set aside to cool
Drain and rinse the butterbeans and peel and finely slice the red onion. Halve or quarter the tomatoes dependent on size used
Put the butterbeans, onion and tomatoes in a large bowl along with the arugula and quinoa - break up the quinoa if it's clumped together
Lightly crumble or roughly chop the walnuts
Drain and dice the red pepper and finely chop the capers. Put them both into a jar that has a lid
To the jar add the remaining dressing ingredients, put the lid on and give it a good shake until it's well mixed
Pour the dressing over the salad and toss everything together
Transfer to a serving bowl (or bowls) and sprinkle over the walnuts
Notes
If you're making this salad ahead of time keep the dressing separate until you're ready to serve
Recipe by The Cook & Him at https://thecookandhim.com/recipes/butterbean-and-arugula-salad/