Warm Butterbeans With Roasted Leek – Vegan Salad Recipe Ideas

Warm Butterbeans With Roasted Leek – Vegan Salad Recipe Ideas

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Try one of our vegan salad recipe ideas… Warm butterbeans and roasted leek with a shallot and caper dressing.
#veganrecipes #veganfood #veganreceipes

Ingredients – Serves 4

1 Tbsp Olive Oil
200g Baby Leeks
400g Cooked Butterbeans
30 Walnuts
1 Roasted Lemon
Salt & Pepper

For the dressing –
1 Shallot
1 Tbsp Chopped Capers
1 Garlic Clove
1 Tbsp Chopped Chives
1 Lemon Juiced
3 Tbsp Olive Oil
Salt & Pepper

Slice the leeks in half, place in a large frying pan with the olive oil and season generously. Fry for 5-10 minutes until the leeks are nicely coloured.

Place your butterbeans in a saucepan and heat gently.

Whisk together all of the dressing ingredients (reserving the olive oil) in a bowl, then slowly drizzle in the oil while still whisking.

Place the warmed butterbeans on a plate, cut the cooked leaks into smaller pieces and place on top. Drizzle the dressing over the top and finally garnish with chopped walnuts and roasted lemon.

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Here are some more vegan salad recipe ideas for you to try –

Quinoa and Black Bean Salad: Cooked quinoa, black beans, diced tomatoes, corn kernels, chopped cilantro, diced red onion, and a dressing made with lime juice, olive oil, cumin, and garlic.

Mediterranean Chickpea Salad: Chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and chopped parsley tossed with a dressing made from lemon juice, olive oil, garlic, and oregano.

Kale Caesar Salad: Massaged kale, chickpea croutons (roasted chickpeas), cherry tomatoes, avocado slices, and vegan Caesar dressing made with cashews, lemon juice, garlic, nutritional yeast, and Dijon mustard.

Tofu and Edamame Salad: Cubed tofu, cooked and shelled edamame, shredded carrots, sliced radishes, chopped scallions, and a sesame ginger dressing made with soy sauce, rice vinegar, sesame oil, ginger, and garlic.

Roasted Vegetable Salad: Roasted vegetables such as bell peppers, zucchini, eggplant, and red onion tossed with mixed greens, toasted pine nuts, and a balsamic vinaigrette.

Thai-Inspired Peanut Noodle Salad: Cooked rice noodles, shredded cabbage, julienned carrots, sliced bell peppers, chopped peanuts, and a dressing made with peanut butter, lime juice, soy sauce, maple syrup, garlic, and ginger.

Summer Berry Salad: Mixed greens, fresh strawberries, blueberries, raspberries, toasted almonds, and a balsamic vinaigrette.

Asian-Inspired Quinoa Salad: Cooked quinoa, shredded cabbage, shredded carrots, sliced bell peppers, edamame, and a dressing made with rice vinegar, sesame oil, soy sauce, ginger, and garlic.

Avocado and Mango Salad: Mixed greens, diced avocado, diced mango, sliced cucumber, chopped cilantro, and a lime vinaigrette made with lime juice, olive oil, honey (or maple syrup for vegans), and salt.

Greek Salad: Cucumber, cherry tomatoes, red onion, Kalamata olives, and vegan feta cheese (made from tofu or almonds) tossed with mixed greens and a Greek-inspired dressing made with lemon juice, olive oil, garlic, oregano, and salt.