Butter Bean Salad

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Tossed in red wine vinaigrette, this Mediterranean butter bean salad has cherry tomatoes, cucumbers, kalamata olives, red onions and feta.

Prep Time10

Total Time10

Course: Salads

Cuisine: Mediterranean

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

For vinaigrette

2 garlic cloves, minced
1 tablespoon whole grain mustard
1/4 teaspoon dried oregano
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1/4 cup olive oil

For salad

2 15-ounce cans butter beans, rinsed and drained
1 cup halved cherry tomatoes
1 cup diced cucumbers
1/3 cup halved pitted kalamata olives
1/4 cup finely chopped red onions
1/4 cup crumbled feta
2 tablespoons chopped parsley

Instructions

In a large bowl, whisk the garlic, mustard, oregano, red pepper flakes, salt, pepper, red wine vinegar and olive oil.
Stir the butter beans, tomatoes, cucumbers, olives, red onions, feta and parsley into the vinaigrette.

Notes

You can make the salad up to 2 hours in advance.

You can keep leftovers in an airtight container in the fridge up to 3 days. Before serving the salad, let it sit at room temperature for at least 15 minutes, so it isn’t as cold.

Leftovers are great combined with cooked grains such as barley, farro or quinoa.

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