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Pot salad with butter beans
In a partnership with
@pangeia🇧🇷Brazil
•View in original language
(Português)
45 min(s)
5 servings
Vanessa Müller
@nutrindo.vidas- Ingredients
- Recipe
- Butter beans1/2 cup
- Water2.1/2 cup
- Lettuce to taste
- Red Cabbage to taste
- Cherry tomato to taste
- Japanese Cucumber to taste
- Fresh Green Spice to taste
- In a pan add the butter beans, salt to taste, plus water and let it cook. For this recipe, the beans are al dente. When you get to that point, remove the water well and book.
- In a glass pot, start by placing the already cold butter beans, now the cherry tomatoes, the cabbage, the lettuce and finally I added fresh green seasoning.
- A very important tip, before putting it in the glass pot, each salad needs to be dried well, if you put it with a little moisture, this salad will not last in the pot.
- I like to use cherry tomatoes, I put them whole, because if you put chopped tomatoes they release a lot of water and can sour your salad.
- You can add to your salad: carrots, beets, broccoli, raw cabbage…
- This tip is very practical, and lasts up to 5 days in the fridge.
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