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Greek Butter Bean Salad

URL: https://sharonpalmer.com/2015-06-29-greek-butter-bean-salad/

Ingredients

  • 1 pound butter beans, dried
  • 8 cups water
  • 1 cube vegetable bouillon
  • ½ small red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 1 whole bell pepper (red, green, or yellow), coarsely chopped
  • ⅔ cup Kalamata olives
  • 2 cloves garlic, minced
  • 2 small lemons, juiced
  • 1 ½ tablespoons extra virgin olive oil
  • 1 ½ teaspoons oregano
  • 2 tablespoons capers, rinsed
  • ½ cup chopped fresh parsley
  • ½ teaspoon black pepper
  • ¼ teaspoon salt (optional)

Instructions

  1. Soak the beans in water overnight.
  2. Drain the water and add the beans to a large pot with 8 cups of water and the vegetable bouillon cube. Simmer for about 1 ½ hours until tender yet firm.
  3. Drain any leftover liquid and cool the beans.
  4. In a large bowl, combine the beans with onions, tomatoes, bell pepper, olives, garlic, lemon juice, olive oil, oregano, capers, and parsley. Season with salt and pepper and gently toss to combine.
  5. Serve at room temperature or chill until serving time.

Nutrition Facts (estimated)

Servings
8
Calories
246
Total fat
5g
Total carbohydrates
40g
Total protein
13g
Sodium
412mg
Cholesterol
0mg

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