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Mediterranean Butter Bean Salad

Mediterranean Butter Bean Salad

Mediterranean Butter Bean Salad

with Green Beens, Feta, and Black Olive-Sherry Vinaigrette

Recipe Development TeamPublished on June 24, 2015

3.5

(2.3K customers rated)

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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.

Tags:

Gluten-free

•Veggie

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 2 people

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

/ per serving

Calories581 kcal

Energy (kJ)2430.9 kJ

Fat29 g

Carbohydrate44 g

Dietary Fiber13 g

Protein21 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Slotted Spoon

•Large Bowl

•Whisk

Instructions

1

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.

Prep the ingredients

2

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.

Blanch the green beans

3

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

4

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.

Assemble the salad

5

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.

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