The Pioneer Woman Tasty Kitchen
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Greek-Flavored Butter Bean Salad

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Level: Easy

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Description

This salad is fantastic. The bold flavors meld together perfectly for a very satisfying dish. I think it would be perfect for a summer potluck or a side dish for any number of things, like grilled chicken, steak or even shrimp. My favorite way to eat this salad though? Make a batch and eat it stuffed inside a whole wheat pita for lunch all week long.

Ingredients

  • FOR THE DRESSING:
  • 3 Tablespoons Extra Virgin Olive Oil
  • 2 Tablespoons Fresh Lemon Juice
  • ½ teaspoons Honey
  • ½ teaspoons Dijon Mustard
  • ½ teaspoons Dried Oregano
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • FOR THE SALAD:
  • 1 can (16 Oz Cans) Butter Beans (preferably No-salt-added), Rinsed And Drained
  • ½ whole English Cucumber (or 2 Persian Cucumbers), Cut In Half Lengthwise And Thinly Sliced
  • ½ whole Medium-sized Red Onion, Thinly Sliced
  • 1 whole Roasted Red Bell Pepper, Thinly Sliced (homemade Or Store-bought)
  • 10 whole Pitted Kalamata Olives (10 Is About 1/4 Cup Or 50 G)
  • ½ cups Chopped Fresh Flat-leaf Parsley
  • ¼ cups Chopped Fresh Dill
  • ½ cups Crumbled Feta Cheese

Preparation

1. In a medium sized bowl whisk together all ingredients for the dressing and set aside.
2. Combine all ingredients for the salad in a large bowl then stir in the dressing.
3. Serve immediately or keep covered in the fridge until serving.

One Comment

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Sharon S on 6.19.2013

I made this last week (and ate on it all week for lunch). It was delicious (all week long). Definitely a keeper!!!

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