Ingredients
Scale
- 1 can butter beans (14 oz), drained and rinsed
- ½ small red onion, thinly sliced
- ½ cup green olives, chopped
- 1 jarred roasted red pepper, chopped
- 6–7 jarred artichoke hearts, halved
- ½ cup fresh dill and parsley, minced
- Zest of 1 lemon
- Marinade: lemon juice, olive oil, honey or maple syrup, garlic, red pepper flakes, cumin, cayenne pepper
Instructions
- In a large mixing bowl, combine the butter beans, red onion, olives, roasted red pepper, artichokes, dill, parsley, lemon zest, and salt.
- For the marinade: In a saucepan over medium-high heat, whisk together lemon juice, olive oil, honey or maple syrup, garlic, red pepper flakes, cumin, and cayenne until it bubbles.
- Pour the warm marinade over the salad mixture and toss gently to combine.
- Let the dish sit for at least 10 minutes before serving; for enhanced flavor development, let it rest for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg