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Herby Butter Bean Potato Salad with Lemon and Cucumber
A packable vegan lunch salad with new potatoes, butter beans, green beans, cherry tomatoes, cucumber, parsley, lemon, and mustard dressing.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
| Typical values | per serving |
|---|---|
| Energy | 335 kcal |
| Protein | 14g |
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Prep the vegetables
For more than 4 servings, first divide all ingredients into batches of no more than 4 servings. Listed amounts are totals; use each batch’s share when following the steps in its own set of pans. Cut the potatoes into pieces no larger than 3cm. Trim and halve green beans, drain and rinse canned butter beans, halve tomatoes, dice cucumber and chop parsley. Zest the whole lemon before juicing it.
Timer: 12 min