A quick and easy warm salad full of fabulous Mediterranean flavours. A butterbean salad with sweet roasted red peppers, smoky chorizo, and peppery rocket, bringing so much flavour on one plate….

So this week winter has made an appearance again, which after so many lovely mild days has been a real shock to the system! I’ve really got back into salad mode, but on cold days sometimes a salad just doesn’t cut it, and you simply need something warm in your belly. This warm butterbean salad is perfect for days like this, its warm, filling and has so many intense flavours.

Butterbean Salad serve 3

Butterbeans are a great protein and fibre source, and add a nice mellow contrast against the other bold flavours here. I absolutely love chorizo, and you don’t need much of it for the flavour to make a real impact on a dish. The same goes for roasted red peppers, they have a beautiful sweet and smoky flavour, and are delicious to eat hot or cold.

I think this salad is substantial enough to eat on its own, maybe with some crusty bread to mop up the really delicious juices. The butterbean, as with all pulses, really does fill you up. Having said that, it would be a fantastic addition to a barbecue spread alongside barbecued meat or fish. This recipe serves 2, but can easily be doubled to make more.

Roll on summer when I can sit in the garden and eat this with a nice chilled glass of rosé!


Warm Butterbean & Roasted Pepper Salad


  • 50g Chorizo, chopped into small cubes
  • 1 Shallot, finely sliced
  • 200g Roasted Red Peppers, from a jar or homemade, sliced
  • 400g tin of Butterbeans, drained & rinsed
  • Red Wine Vinegar, splash
  • 50g Rocket
  • Parmesan shavings, to serve

Butterbean Salad Ingredients


Firstly, add a little olive oil to a large sauté pan, add the chorizo and cook over a medium heat until crispy.

Add Shallot, and cook for a further few minutes until softened.

Butterbean Salad chorizo in pan

Tip in the butterbeans, roasted peppers and a splash of the red wine vinegar. Stir to combine, and continue to cook until heated through.

Butterbean Salad pan add butterbeans

Season with salt and lots of freshly ground black pepper, and give another stir.

Add the rocket to a large serving plate, and then pile the butterbean mixture on top.

Finally, scatter the Parmesan shavings over the top and serve immediately. It is also delicious cold, maybe for lunch the next day.

Butterbean Salad serve 1

Fiona Lyne

Leave a Reply

Your email address will not be published. Required fields are marked *