Recipe: Summer Bean Salad with Basil Aioli
- Adele Trathan
- Jun 5
- 1 min read

This delicious recipe creates a colourful salad that's a feast for the eyes and bursting with summer flavours
INGREDIENTS
100ml extra virgin olive oil
2 cloves of garlic, finely sliced
1 tsp fennel seeds1⁄2 tsp chilli flakes
300g cherry tomatoes, halved
700g queen butter beans
100g green beans, trimmed
Zest and juice of 1 lemon
3 mixed colour beefsteak tomatoes, thickly sliced
Salt and pepper, to taste
Fresh basil
Crusty bread
For the aioli:
200g mayonnaise
Small bunch of basil
1 small clove of garlic
Juice of 1⁄2 lemon
Salt and pepper, to taste
METHOD
1. Heat the oil in a wide, deep pan on a medium heat. Once hot add the garlic and let sizzle for a minute. Add the fennel seeds, chilli flakes and cherry tomatoes and cook for 5-10 minutes until breaking down a little and releasing their juices.
2. Add the butter beans with a little of their stock, the trimmed green beans and some salt and pepper. Give everything a good stir, then place a lid on the pan and turn down the heat to low. Leave for 5 minutes for the green beans to steam a little. Finish with the lemon zest and juice.
3. Meanwhile, blitz all of the aioli ingredients in a blender. Taste and adjust the seasoning if necessary.
4. Arrange the beefsteak tomato slices on a large platter, top with the bean mixture, dollops of the basil aioli and basil leaves. Serve with crusty bread.
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