Another creative salad for those who want to inject flavour into their salads.. This combines creamy butter beans and eggs with a sharp, salty, and slightly sweet and herbed dressing, with a selection of chopped vegetables. You can of course chop the vegetables in cubes(Except the cucumber and lettuce, as this can go soggy, and is quite unpalatable.)the day before serving, for picnic, work lunches etc.
Butter Bean Salad:
3-4 Eggs, boiled and chopped
1 Can of Butter/Lima Beans, drained and rinsed
Half an Onion,peeled and diced
Half the juice of 1 Lemon, to taste
3 Pinches of Mixed Herbs
Half a Teaspoon of Chilli-Optional
Around 2 Tablespoons of Mayonnaise/Egg Free Mayonnaise
2 Tablespoons of Vegetable Oil
Half a Lettuce, ripped to shreds
1 Bag of Watercress/Rocket, washed and drained
3 Large Tomatoes, diced and deseeded
Half a Cucumber, Peeled and cubed(reserve the cucumber skin,and rip this into shreds… It adds a colour and texture contrast.)
3 Carrots-Grated and squeezed of any water
Rip the lettuce and watercress.Wash and drain them,and start to peel and dice the cucumber,remembering to reserve the skin.
Boil the eggs for around 12 minutes or until you think they are cooked enough(Preheated water quickens the process),and open the can of butter beans,rinsing them of any brine. Squeeze the lemon juice,and add the diced onion-This helps to minimise the harshness of the onion. Add mixed herbs,chilli,and other seasonings to taste and the beans. Mix well.
Drain and peel the eggs(See Scotch Egg Recipe for how to peel eggs!),chop and add to the bean mixture,mix well and leave to stand while you put the salad on the plate. Add the salad in layers, lettuce,watercress, tomatoes etc until you have colourful layers.
Top the salad with the bean mixture, and drizzle the dressing over the salad. Serve with crusty garlic bread, or other bread and some marinated olives if desired. Enjoy!