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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.
30 min520 kcal4 base servings
Recipe and nutrition estimates
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
520 kcalEstimated 5 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 520 kcal |
| Protein | 15g |
| Carbohydrate | 58.5g |
| of which sugars | 10.5g |
| Fat | 18.5g |
| of which saturates | 5.2g |
| Fibre | 14g |
| Salt | 1g |
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Prep the vegetables
Halve the new potatoes, trim and halve the green beans, drain and rinse the butter beans, halve the cherry tomatoes, dice the cucumber, and roughly chop the parsley leaves and tender stalks.
Timer: 12 min