Mediterranean Butter Bean Salad

Mediterranean Butter Bean Salad

Butter beans are so versatile and fit perfectly in this full flavored salad. It’s bright, tangy and so delicious. It comes together easily with mostly pantry ingredients. You can also add a bit of vegan feta for a bit more richness. Enjoy it as is, as an appetizer with crackers, or as a topping on salad or mix it into cooked pasta.

Serves 4 (more as an appetizer)

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Ingredients

15oz (425g) canned Butter Beans, rinsed
14oz (400g) Artichoke Hearts, drained well and chopped
3 Red Sweet Peppers, seeds removed and sliced. (You can also use 1/2 Bell Pepper)
1/3 small (75g) Red Onion, sliced and roughly chopped
1/3 cup (75g) Muffuletta Mix (you can use chopped mixed olives)
1/3 cup (75g) Giardiniera, drained (either in oil or brine) If whole vegetables, give it a rough chop
2 tsp (5g) fresh Oregano, chopped
2 tsp (5g) fresh Dill or Thyme, chopped
2 Tbsp (30ml) Red Wine Vinegar
1 1/2 Tbsp (23ml) good Olive Oil
Salt & Pepper to taste

Note
I used a Chicago style Giardiniera and Muffuletta mix from Divina both are oil based. You can sub any Giardiniera mix and use chopped olives in place of the Muffuletta mix.

Directions

1.Drain and rinse the butter beans and add them to a bowl.

2.Drain the artichoke hearts well, give them a little squeeze to remove any excess water and roughly chop them.

3.Add the artichoke hearts, onions and sliced sweet peppers to the bowl as well as the drained giardiniera and muffuletta mix.

4.Add in the fresh herbs, red wine vinegar, oil, salt and pepper before thoroughly mixing.

5.Enjoy as is, with crackers, added to a salad or mix it into cooked pasta.