Starter
Marinated Butter Beans
20 minServes 4Nutri-Score A€
A
20 min
20 minMarinated Butter Beans
what you need
Ingredients
butter beans (canned, drained and rinsed)Pantry480 g- roasted red peppers (jarred, drained and sliced)Pantry150 g
- artichoke hearts (jarred, drained and quartered)Pantry150 g
red onion (thinly sliced)Produce1 piece- olives (pitted)Pantry60 g
olive oil (for the vinaigrette)Pantry60 ml- red wine vinegar (for the vinaigrette)Pantry30 ml
lemon juice (freshly squeezed)Produce15 ml
garlic (cloves, minced)Produce2 pieces
dried oreganoSpices2 g
saltSpices3 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
242kcal
- Carbs
- 20 g
- Proteins
- 6 g
- Fat
- 16 g
what you’ll use
Tools
Mixing bowl
Whisk
Colander
step by step
Method
- Step 1
Drain the pantry items
- Drain and rinse the butter beans.
- Drain the roasted red peppers and artichoke hearts, then slice the peppers and quarter the artichokes.
- Step 2
Make the vinaigrette
- Whisk the olive oil, red wine vinegar and lemon juice in a mixing bowl.
- Add the minced garlic, dried oregano, salt and black pepper and whisk until emulsified.
- Step 3
Assemble the salad
- Add the butter beans, roasted red peppers, artichoke hearts, sliced red onion and olives to the vinaigrette.
- Toss gently until everything is well coated.
- Step 4
Marinate
- Cover and refrigerate so the beans soak up the vinaigrette and the onion and olives lightly pickle.
- Taste and adjust the seasoning before serving.
most cooked first