Butter Bean, Cherry Tomato and Parsley Salad

Butter Bean, Cherry Tomato and Parsley Salad

Surprisingly creamy and very fresh, this salad is full of protein and fibre but low in saturated fat!

I came up with this recipe by reverse engineering a Butter Bean, Cherry Tomato & Parsley Healthpot from Crussh. The creamyness of this salad is really surprising considering how low in fat it is.


  • Make the green purée:
    • Place all ingredients except the butter beans and cherry tomatoes into a food processor.
    • Process on full speed for a few minutes. It takes a little while for the purée to turn the fresh green colour you're looking for.
    • Taste and adjust salt/vinegar levels.
  • Place the purée into a large bowl, then gently stir through the butter beans and halved cherry tomatoes.
  • Chill for at least an hour before serving.


  • You can use canned beans, which are already cooked. I used 250 g in the ingredients list because a drained and rinsed 400 g can is about 250 g of beans. Cooking them from dried yields a far superior taste and texture, so if you have time give it a try. It also saves you from a dose of Bisphenol A.

Main Ingredients

Cooked Butter Beans
250 g
Cooked Cannellini Beans
250 g
Cherry Tomatoes
15, halved
35 g
35 g (1 large), quartered
Olive Oil
2 tbsp
White Wine Vinegar
2 tbsp
Sea Salt
1/2 tsp

Recipe Information

  • Cook Time: None
  • Prep Time: 10 minutes
  • Yield: 4 portions
Recipe published on .