This is a delicious summer recipe full of vitamins, protein and flavour made from simple, cheap ingredients. It’s super easy and quick to make and the leftovers are versatile to use later in the week. It’s not strictly low FODMAP but the small portion of beans is fine for me. You could swap the butter beans up for tinned green lentils if this works better for you.
I served it with smashed avocado and corn tortillas. We had the leftovers with steak which worked well and it would also be delicious with a BBQ!
400g tin butter beans
150g runner beans
175g tomatoes, diced
drizzle of olive oil
Juice of 1/2 lemon
Blanch the runner beans in boiling water for 2-3 minutes then rinse in cold water and chop into small pieces.
Drain and rinse the butter beans.
In a bowl combine the runner beans, butter beans, spinach and tomato.
Drizzle with olive oil and lemon juice and sprinkle over mint leaves.