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Asian Butterbean Salad

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: Serves 2-3
  • Category: Sides


  • 2 Cans Butterbeans
  • 6 Garlic Cloves, crushed
  • 70ml (2.5 oz) Sweet Chilli Sauce (dipping sauce is fine)
  • 2 tbsp Toasted Sesame Oil 
  • 3 tbsp Soy Sauce (I like Amoy Special Selection)
  • Juice of 1 Lemon
  • 2 Red Peppers (Bell Peppers), chopped into squares
  • 4 Spring Onions, white and green bits, chopped
  • 1 Bunch Coriander (Cilantro), chopped
  • 1 Bunch Fresh Mint, chopped
  • Sea Salt (I like French Breton Fleur de Sel)
  • Freshly Ground Black Pepper 


  1. Drain the beans into a sieve and rinse in cold water. Set aside to drain away any excess water.
  2. Meanwhile, whisk together the garlic, chilli sauce, sesame oil, soy sauce and lemon juice, and set aside.
  3. Add the peppers, spring onions and chopped herbs and drained beans to a large bowl and pour over the dressing. Toss together until everything is well coated, and season with sea salt and pepper to suit your personal tastes.