Mediterranean Butter Bean Salad
with Green Beens, Feta, and Black Olive-Sherry Vinaigrette
Creamy Yukon potatoes and butter beans make the ultimate duo in this Mediterranean-inspired dish. Offset by crisp-tender green beans and juicy tomatoes, this salad has the perfect balance of textures. Sherry vinegar’s depth finishes off the dish with nutty complexity.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 ounce
Black Olives
1 bunch
Grape Tomatoes
4 ounce
Mixed Greens
4 ounce
Green Beans
1 can
Butter Beans
2 tablespoon
Sherry Vinegar
1 bunch
Parsley
2 clove
Garlic
¼ cup
Feta Cheese
(Contains Milk)
Not included in your delivery
3 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Cut the potatoes into ½-inch cubes. Bring a medium pot of water, the potatoes, and a large pinch of salt to a boil. Cook for 10-12 minutes, until fork-tender. Remove the potatoes from the water with a slotted spoon and set aside. Keep the water boiling on the stove for later.
Meanwhile, trim and halve the green beans. Mince the olives. Pick the parsley leaves and discard the stems. Drain and rinse the butter beans. Halve the grape tomatoes. Mince or grate the garlic.
Add the green beans to the boiling water and cook for about 3 minutes, until crisp-tender. Remove with a slotted spoon and rinse under very cold water to cool.
Make the black-olive sherry vinaigrette: in a large bowl, combine the minced olives, 2 tablespoons sherry vinegar, 3 tablespoons olive oil, and as much minced garlic as you like. Whisk to combine and season with salt and pepper.
Toss the mixed greens, green beans, tomatoes, butterbeans, and feta, into the vinaigrette. Season with salt and pepper and garnish with the parsley leaves and feta.
