Butterbean Salad

By barbyrabaker

Ingredients

• Dressing:
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Salad:
• 1 (16 oz/450 g) can butter beans (preferably no-salt-added), rinsed and drained
• 1/2 English cucumber (or 2 Persian cucumbers), halved and thinly sliced
• 1/2 medium red onion, thinly sliced
• 1 roasted red bell pepper, thinly sliced (homemade or store-bought)
• 1/2 cup (30 g) chopped fresh flat leaf parsley
• 1/4 cup (15 g) chopped fresh dill
• 10 whole pitted kalamata olives (about 1/4 cup/50 g)
• 1/2 cup (75 g) crumbled feta cheese

Details

Adapted from anediblemosaic.com

Preparation

Step 1

Whisk together all ingredients for the dressing and set aside.
Combine all ingredients for the salad in a large bowl; stir in the dressing.
Serve or keep covered in the fridge until serving.