Summer Butter Bean Salad with Hot Sauce Vinaigrette

Recipe Courtesy of Carla Hall

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy

Hot Sauce Vinaigrette:

60ml hot sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1 1/2 teaspoons yellow mustard
1 clove garlic, minced
120ml canola or vegetable oil
Kosher salt and freshly ground black pepper

Salad:

450g package frozen butter beans or baby lima beans, cooked until just tender and cooled
160g fresh or frozen corn kernels, cooked until just tender and cooled
2 mini cucumbers, diced
30g finely chopped red onion
1 pint cherry or grape tomatoes, halved
2 tablespoons sliced fresh basil leaves
Kosher salt and freshly ground black pepper
  1.   For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.  
  2. For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 120ml vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.