Recipe: Thai potato and butterbean salad

Healthfection Thai potato and butterbean salad

By Hannah Maunder

Zing up some potatoes with this filling salad from Healthfection.

Serves 4 as a side


1 garlic clove, crushed
A thumb-sized piece of ginger, peeled and grated
1 tsp honey or vegan syrup
3 tbsp of tamari
Juice of 1 lime
28g coriander stalks finely chopped and leaves separated
2 tbsp sunflower oil
1 red chilli finely sliced
250g new potatoes, cut to a similar size
1/2 cucumber, chopped
3 salad onions, sliced
28g mint leaves, roughly chopped
1 can of butterbeans, drained and rinsed


Cook the new potatoes in salted boiling water for 15 minutes until you can easily pierce the potatoes. Drain and set to one side to cool.

Mix together the garlic, ginger, honey or syrup, tamari and lime juice in a small bowl.

Add half of this mixture to the potatoes and leave them to cool.

In a separate bowl mix the oil, chilli and coriander stalks.

When the potatoes are cool combine all the other ingredients and enjoy.

An unedited version of this recipe was originally published on Healthfection.

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