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about 8 hours ago

Butter Bean Salad with Feta

Butter Bean Salad with Feta

Recipe Details

Author Bri Beaudoin
Prep Time 15 minutes
Cook Time 0 minutes

Summary

Creamy butter beans tossed with sumac-pickled red onions, crisp cucumber, fluffy parsley, and briny feta in a bright red wine vinaigrette—fresh, tangy, and deeply satisfying in just 15 minutes.

Instructions

  1. 1

    In a large bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons sumac, 1 teaspoon dried oregano, 1 teaspoon honey, and 1/4 to 1/2 teaspoon fine sea salt.

  2. 2

    Add 1/2 cup thinly sliced red onions to the dressing, toss to coat, and set aside for at least 10 minutes to soften and quick-pickle.

  3. 3

    Finely chop the English cucumber into 1/4-inch (1 cm) cubes and finely chop the curly parsley (to make a tightly packed 1 cup).

  4. 4

    Add the drained and rinsed butter beans to the bowl with the onions and dressing; toss well to coat. Add the chopped cucumber, parsley, and crumbled feta; toss gently to combine. Taste and adjust seasoning as needed.

  5. 5

    Optional serving: Spread plain Greek yogurt on plates, drizzle with olive oil and a pinch of sumac, then spoon the salad on top.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sumac
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • 1/4 to 1/2 teaspoon fine sea salt
  • 1/2 cup red onions (thinly sliced)
  • 2 cans (15 oz each) butter beans (rinsed and drained)
  • 1 English cucumber (finely chopped (1/4-inch cubes))
  • 1 cup curly parsley (tightly packed, finely chopped)
  • 1 cup feta cheese (crumbled)
  • as needed plain Greek yogurt (for serving, optional)
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