Curried Butterbean Salad Recipe


Preparation Time12 MinCooking Time1 Hr 10 Min
Ready In1 Hr 22 MinDifficulty LevelEasy
Health IndexHealthyServings6


 Butter bean350 Gram, soaked overnight (Around 12 ounce)
 Vegetable oil2 Teaspoon
 Onions2 , peeled and finely chopped
 Curry powder2 Teaspoon
 Plain yogurt150 Milliliter (Around 0.25 Pint Of Unsweetened Variety)
 Lemon juice1 Tablespoon
 Salt1 Pinch
 Pepper1 Pinch
 Lettuce1⁄2 , washed
 Rosemary sprig1 , garnish (If Available For Garnishing)

Nutrition Facts

Serving size

Calories 256 Calories from Fat 28

% Daily Value*

Total Fat 3 g5%

Saturated Fat 0.91 g4.5%

Trans Fat 0 g

Cholesterol 3.3 mg

Sodium 70.3 mg2.9%

Total Carbohydrates 44 g14.8%

Dietary Fiber 13 g51.9%

Sugars 8.4 g

Protein 14 g28.8%

Vitamin A 42.2% Vitamin C 17.6%

Calcium 10.5% Iron 29.1%

*Based on a 2000 Calorie diet


1. Drain the butterbeans from their soaking water, put in a large pan, cover with fresh water and bring to the boil. Cover and simmer for 1 hour, or until tender but not broken. Drain.
2. Heat the oil in a heavy-based pan, add the onions and cook gently for 8 minutes, covering the pan. Add the curry powder and cook for a further 2 minutes.
3. Meanwhile, mix the yogurt with the lemon juice, salt and pepper.
4. Add this to the onion mixture, then stir in the butterbeans.
5. To serve, arrange a bed of lettuce on a serving plate, if using, spoon the butterbeans on top and garnish with a sprig of rosemary.