Marinated Olive & Bean Salad
Ingredients
- 1 15- ounce can butter beans
- 1 15- ounce can chickpeas
- 1 cup Castelvetrano olives roughly chopped
- 1 shallot diced
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 4 ounces sheep’s milk feta or goat cheese crumbled
- Optional: crusty bread or crostini to scoop or dip
Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 heaping tablespoon honey*
- 1 teaspoon red pepper flakes*
- Salt
- Pepper
Instructions
- Rinse and drain the butter beans and chickpeas. Remove any extra skin from the beans that came off while rinsing. Add them to a large bowl and set aside.
- Roughly chop the olives and dice the shallot. Add them to the bowl with the beans.
- Chop the dill and parsley and add them to the bowl. Set aside.
- Prepare the dressing. Add all ingredients to a large mason jar. Shake vigorously to combine.
- Add the dressing to the salad and toss. Add the crumbled feta on top.
Notes
*Add more honey for a sweeter dressing. Add more red pepper flakes for more of a kick.