Tinned butter beans and black beans are among my favourites, with both being the perfect base for salads as well as more substantial dishes. Paired with brown rice, avocado and indecent amounts of lime, black beans work splendidly in a balanced, almost five-ingredient lunch. And for warmer days, take inspiration from Niki Segnit’s new book, The Flavour Thesaurus: More Flavours, and make a Spanish-inspired butter bean salad with oranges and olives – I add walnuts for crunch and spinach for a hit of green.
