Satay butter bean salad recipe | Sainsbury`s Magazine

Ingredients

• 1 x 570g jar of butter beans, drained (we used Bold Bean Co)
• 2 Little Gem lettuces, roughly chopped
• 15 baby plum tomatoes, halved
• 1⁄2 cucumber, deseeded and diced
• 1⁄2 red onion, finely diced
• 2 garlic cloves, crushed
• 4 tbsp crunchy peanut butter
• 3 tbsp light soy sauce* or tamari
• 2 tbsp rice wine vinegar
• 1 tbsp clear honey* or maple syrup
• 1 tsp medium curry powder
• 1⁄2 tsp ground turmeric
• 1⁄2 tsp chilli flakes
• juice of 1 lime
• a small handful of coriander, finely chopped
• 3 spring onions, finely diced
• 1 red chilli, deseeded and diced