Butter Bean Salad with Pickled Cherries, Sumac, and Fresh Vegetables

This butter bean salad with pickled cherries (try our recipe here) is a vibrant, tangy dish that’s as satisfying as it is fresh. Perfect for light lunches, picnics, or as a side dish, this recipe combines creamy butter beans, crunchy vegetables, and the sweet-tangy flavour of pickled cherries. Finished with a zesty sumac dressing and fresh rocket, it’s a salad that’s sure to impress.

Ingredients

• For the Marinated Butter Beans:

  • 1/2 jar of Queen Butter Beans (approx. 300g)
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp sumac
  • 1 minced garlic clove
  • 1/2 tsp salt

• For the Salad:

  • 2 small cucumbers
  • 2 fat spring onions
  • 1 punnet rainbow cherry tomatoes
  • 150g pickled cherries, pitted
  • A few handfuls of wild rocket
  • Large handful of fresh basil

Method

Step 1: Marinate the Butter Beans

1. In a large bowl, mix the olive oil, balsamic vinegar, sumac, minced garlic, and salt to create a dressing.
2. Drain and rinse the butter beans, then add them to the dressing. Toss well to coat and set aside to marinate while you prepare the salad.

Step 2: Prepare the Vegetables

1. Chop the cucumbers lengthwise into quarters, then slice into bite-sized pieces.
2. Slice the spring onions thinly.
3. Quarter the cherry tomatoes, leaving smaller ones halved or whole for texture.

Step 3: Add the Pickled Cherries

1. Drain the pickled cherries and remove the pits. Tear them into smaller pieces for easy mixing.
2. Add the cucumbers, spring onions, cherry tomatoes, and pickled cherries to the bowl with the marinated butter beans.

Step 4: Adjust Seasoning

1. Mix the salad well, adjusting the seasoning with extra salt, pepper, or a couple of teaspoons of pickle brine for added tang.

Step 5: Finish with Greens

1. Roughly chop or tear the basil leaves and mix them into the salad along with the wild rocket.
2. Serve immediately at room temperature, or refrigerate for a few hours to let the flavours meld.

Serving Suggestions

• Serve this salad as a light lunch or a refreshing side dish at barbecues and picnics.
• Pair with grilled halloumi, crusty bread, or roasted vegetables for a heartier meal.

Why You’ll Love This Recipe

• Fresh and Seasonal: Packed with fresh vegetables, aromatic herbs, and the unique tang of pickled cherries.
• Nutrient-Rich: High in fibre and plant-based protein from the butter beans.
• Make-Ahead Friendly: Tastes even better after a few hours or overnight in the fridge.

Tips for Success

• Use fresh, high-quality pickled cherries for the best flavour.
• Adjust the sumac and pickle brine to suit your taste preferences.
• Store leftovers in an airtight container in the fridge for up to 2 days.

This butter bean salad with pickled cherries is a fresh and exciting twist on traditional salads. With its combination of creamy butter beans, tangy cherries, and crunchy vegetables, it’s a dish that’s as versatile as it is delicious. Perfect for any occasion, this salad will become a go-to in your recipe repertoire.