This quick and easy vegan French salad combines delicious flavours – perfect summer dish
Ingredients
- 420g can butter beans, drained and rinsed
- 500g cherry tomato, quartered
- 2small green or yellow courgettes (about 300g/10oz in total), chopped into small dice
- 1small red onion, chopped
- 15-20g pack fresh coriander, chopped
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp ground cumin
Method
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Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
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On the day, bring the salad to room temperature and give it a good stir before serving.