Ingredients
Scale
- 1 can (about 14 oz) butter beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1/2 cup green olives, roughly chopped
- 1 jar roasted red pepper, roughly chopped
- 6–7 artichoke hearts, halved
- 1/2 cup fresh dill, minced and loosely packed
- 1/2 cup fresh parsley, minced and loosely packed
- Zest of 1 lemon
- 1 tsp kosher salt, plus more as needed
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1 tbsp honey or maple syrup
- 1 clove garlic, finely minced
- 1 tsp red pepper flakes
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
Instructions
- In a large bowl, combine drained butter beans, sliced red onion, chopped olives, roasted red pepper, halved artichoke hearts, minced dill and parsley, lemon zest, and salt.
- For the marinade: Heat lemon juice, olive oil, honey or maple syrup, minced garlic, red pepper flakes, cumin, and cayenne pepper in a saucepan over medium heat until frothy (3-5 minutes). Remove from heat.
- Pour warm marinade over the bean mixture and toss gently to combine. Let sit for at least 10 minutes before serving; longer marination enhances flavor.
- Serve on toasted bread or as is. Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg