Using those delicious pickled cherries as inspiration, whip up this summer salad! Perfect for picnics as it keeps really well (almost getting better as it sits!) or simple suppers. It tastes of sunshine and it’s rainbow palette makes me smile
Ingredients:
- 1/2 a jar of Queen Butter Beans (approx 300g)
- 2 TB balsamic vinegar
- 2 TB olive oil
- 1 TSP sumac
- 1 minced garlic clove
- 1/2 Tsp salt
- 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 Basil
First start off by marinating your butter beans! Make the dressing in a large bowl by mixing together the Olive oil, balsamic vinegar, Sumac, garlic and salt. Drain and rinse half a jar of Bold Butterbeans, and add them to the dressing. Leave to the side while you get on with the salad.
Chop the cucumbers lengthways into quarters then into small bite sized pieces. slice the spring onions. Roughly Quarter the cherry tomatoes, allowing small ones to stay chunky. Drain off the cherries and pit out the stone, I just tore them up with my hands.
Add all the chopped vegetables to the bowl with the butterbeans, giving them a nice mix and adjust the seasoning. I added a couple spoons of the spicy pickle brine to amp up the flavours.
Roughly chop or tear the basil and mix into the salad along with the rocket. Serve now or in a couple hours at room temperature. Equally it really is a welcoming sight after a night in the fridge ;)
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