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Mediterranean Recipes

Mediterranean Butter Bean Salad

Mediterranean Butter Bean Salad

Mediterranean Butter Bean Salad

with Feta and Black Olive-Sherry Vinaigrette

Recipe Development TeamPublished on April 05, 2016

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Creamy Yukon potatoes and butter beans make the ultimate duo in this Mediterranean-inspired dish. Offset by crisptender green beans and juicy tomatoes, this salad has the perfect balance of textures. Sherry vinegar brings depth and sweetness to this unique vinaigrette.

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 Time25 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 ounce

Black Olives

4 ounce

Grape Tomatoes

3 ounce

Mixed Greens

4 ounce

Green Beans

1 can

Butter Beans

2 tablespoon

Sherry Vinegar

¼ ounce

Parsley

2 clove

Garlic

½ cup

Feta Cheese

(Contains: Milk)

Not included in your delivery

unit

Salt

unit

Pepper

3 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories601 kcal

Energy (kJ)2514.6 kJ

Fat30 g

Saturated Fat7 g

Carbohydrate68 g

Sugar7 g

Dietary Fiber19 g

Protein18 g

Sodium1079 mg

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

•Pot

•Strainer

•Slotted Spoon

•Large Bowl

•Whisk

Instructions

Prep

1

Wash and dry all produce. Bring a medium pot of salted water to a boil. Halve the green beans crosswise. Mince the olives. Pick the parsley leaves off the stems. Drain and rinse the butter beans. Halve the grape tomatoes. Cut the potatoes into ½-inch cubes. Mince or grate the garlic.

Cook the green beans and potatoes

2

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. Add the potatoes to the same water and cook for 10-12 minutes, until tender. Drain.

Make the black olive-sherry vinaigrette

3

In a large bowl, combine the minced olives, sherry vinegar, and about 3 Tablespoons olive oil. Add as much minced garlic as you like. Whisk to combine and season to taste with salt and pepper.

Toss the salad

4

Toss the mixed greens, green beans, tomatoes, potatoes, and butter beans into the black olive-sherry vinaigrette. Season to taste with salt and pepper. Sprinkle with the parsley leaves and feta cheese. Enjoy!

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