Updated: Sep 17
Just thinking about this recipe is making me hungry. It's healthy, simple to make, and really yummy to eat. I had never tried butter beans before and I was pleasantly surprised! They are larger beans but have a great texture. The potatoes helped bulk out the dish and made it super filling. The combo of kalamata olives, cherry tomatoes, and olive oil is simply stunning. It makes a great healthy lunch on a hot day.
5 1/2 oz fingerling potatoes, cut in half
2 oz green beans, trimmed and cut into pieces
1 tbsp apple cider vinegar
1 tsp nutritional yeast
1/2 tsp whole grain mustard
1 can of butter beans, drained and rinsed
2 oz cherry tomatoes, halved
1 oz kalamata olives, halved and pitted
salt & pepper to taste
Cook potatoes in a saucepan of salted boiling water for about 10 minutes. Add green beans and cook for a further 2 minutes until potatoes are tender. Drain and cool.
Mix vinegar, oil, nutritional yeast, and mustard in a large bowl.
Add potatoes, green beans, butter beans, tomatoes, and olives. Gently toss with dressing and season with salt and pepper.
Makes 1 serving