Nigella Bean And Courgette Salad Recipe [GUIDE]

Nigella Lawson’s Bean and Courgette Salad is a beautifully simple but delicious dish that combines tender courgettes (or zucchinis, for those outside the UK) with creamy beans. The dressing is light yet rich, with fresh lemony zing and just the right amount of olive oil, making it feel like a bowl of sunshine. It’s healthy, vibrant and can be served as a light side or even as a main course if you’re craving something fresh but substantial.

What really makes this salad stand out, though, is the texture. The courgettes are sautéed to perfection. soft but still with a bite. and then paired with beans which lend a satisfying creaminess to the dish. The dressing is simple but the flavors are perfectly balanced. It’s Nigella’s magic touch, making something so humble feel like a celebration.

Nigella Bean And Courgette Salad Recipe

Ingredients Needed

The ingredients for Nigella’s Bean and Courgette Salad are quite basic but they’re all ones you’ll recognize – no need for any obscure, hard-to-find items. Here’s what you’ll need:

• Courgettes (Zucchini) – About two medium-sized. The star of the show, really. Sliced thinly.
• Beans – You can use whatever beans you like! Nigella recommends cannellini beans for their creaminess but I’ve also made it with chickpeas or butter beans. Whatever you have in your pantry works.
• Lemon – Fresh lemon juice for that bright, citrusy zing. It really makes the flavors pop.
• Olive oil – For sautéing the courgettes and dressing the salad. It’s key to use a good-quality extra virgin olive oil as it’ll really add depth.
• Garlic – Just one or two cloves, finely minced, for a little punch.
• Fresh herbs – Nigella uses flat-leaf parsley but I’ve swapped it out for mint before and it was just as delicious.
• Salt and Pepper – To taste, of course! Seasoning is where you can really customize it to your liking.

That’s it! You don’t need anything too fancy. I remember the first time I made it, I thought I’d missed something because the ingredient list was so short. But trust me – this dish is proof that simple ingredients can create something truly stunning.

Equipment Needed

This salad is easy on the kitchen gear which is part of the reason it’s so appealing. There’s no need for anything special. just some basic kitchen essentials. Here’s what you’ll need:

• Frying pan or skillet. For sautéing the courgettes. I’ve used a cast-iron skillet for an even heat distribution but a regular non-stick pan works perfectly too.
• Chopping board and knife. To slice the courgettes, garlic and herbs. A sharp knife will make the slicing much easier.
• Large bowl – To toss everything together. A big bowl is necessary to give everything room to combine without making a mess.
• Spoon or spatula – To stir the courgettes as they cook and also to toss the salad together once it’s done.

There’s nothing too fancy required and honestly, that’s part of the charm. The beauty of Nigella’s recipe is how it doesn’t require a kitchen full of gadgets. it’s all about getting the basics right.

Instructions To Make Nigella Lawson’s Bean And Courgette Salad

Now, the fun part: making this salad! The instructions are straightforward but I’ll walk you through it step by step, with a few tips along the way.

1. Prepare the Courgettes: Start by slicing your courgettes into thin rounds. If you’re aiming for a more rustic, hearty feel, you can make them a bit thicker but I love the delicate texture that thin slices provide.
2. Sauté the Courgettes: Heat up a generous glug of olive oil in your frying pan over medium heat. Add the courgettes in a single layer (you may need to do this in batches, depending on the size of your pan) and let them cook for 2-3 minutes on each side until golden. They should be soft but still retain a little texture. This is the point where the courgettes should start to take on that delicious, caramelized flavor that pairs so well with the beans. Don’t rush this step!
3. Add the Garlic: When the courgettes are almost done, throw in the minced garlic and cook for another 30 seconds. You don’t want the garlic to burn, just to soften and release its fragrance.
4. Combine Beans and Courgettes: Once your courgettes are beautifully golden, remove them from the pan and let them cool slightly. In a large bowl, combine the courgettes with your choice of beans. I typically go for cannellini beans but any white bean or chickpea will do.
5. Dress the Salad: Add the zest and juice of your lemon to the bowl, a drizzle of extra virgin olive oil and a generous pinch of salt and pepper. Stir everything together gently so that the beans are coated in the dressing and the courgettes are evenly distributed.
6. Add Fresh Herbs: Toss in your chopped parsley or mint (or both, if you’re feeling wild!) and give it one last gentle stir.
7. Serve: You can serve it right away or let it sit for a bit so the flavors meld together. It’s great both warm or at room temperature but I actually prefer it after it has had a few hours to chill in the fridge, allowing the lemon and olive oil to fully soak into the beans and courgettes.

What I Learnt

I remember the first time I made this salad, I had no idea it would become a staple. It’s deceptively simple but there’s a lot to learn about the importance of timing and balance. For instance, don’t rush the sautéing of the courgettes. getting that nice caramelization on them adds a depth of flavor that really makes the dish shine. Also, I’ve learned that the freshness of the herbs makes all the difference; mint especially adds a really refreshing twist if you’re looking to mix things up.

It’s also a reminder that even with the most humble ingredients, with a little love and attention, you can create something truly delicious. There’s no need for fancy equipment or hard-to-find ingredients. Just good, fresh produce and a little bit of time and you’ve got a dish that’s both comforting and sophisticated.

FAQs

Can I Use A Different Type Of Bean For Nigella’s Bean And Courgette Salad?

Absolutely! While Nigella’s recipe calls for cannellini beans, you can totally swap them out for other beans like chickpeas, butter beans, or kidney beans, depending on what you have on hand or your personal taste. Just make sure to adjust the seasoning if you’re changing up the bean variety!

How Do I Store Leftovers Of The Bean And Courgette Salad?

Leftovers can be stored in an airtight container in the fridge for about 2-3 days. The courgettes might soften a bit more, but the flavors actually get better as they sit. Just give it a quick stir before serving!

Can I Make Nigella’s Bean And Courgette Salad In Advance?

Definitely! It’s a great make-ahead dish. You can prep it a day before and let the flavors mingle in the fridge. Just don’t add the herbs until you’re ready to serve, so they stay fresh and vibrant!