Mediterranean Butter Bean Salad

🥘 Ingredients

• Black Olives
  1 oz
• Butter Beans
  1 can
• Feta Cheese
  ¼ cup
• Garlic
  2 clove
• Grape Tomatoes
  1 bunch
• Green Beans
  4 oz
• Mixed Greens
  4 oz
• Olive Oil
  3 tbsp
• Parsley
  1 bunch
• Sherry Vinegar
  2 tbsp
• Yukon Gold Potatoes
  12 oz
• pepper
• salt

🍳 Cookware

• medium pot
• slotted spoon
• slotted spoon
• large bowl
• Whisk

1. 1

   Cut the Yukon Gold Potatoes into ½-inch cubes. Bring a medium pot of water, the potatoes, and a large pinch of salt to a boil. Cook for 10-12 minutes, until fork-tender. Remove the potatoes from the water with a slotted spoon and set aside. Keep the water boiling on the stove for later.

   Yukon Gold Potatoes: 12 oz, salt
2. 

   2

   Meanwhile, trim and halve Green Beans . Mince Black Olives . Pick Parsley leaves and discard the stems. Drain and rinse Butter Beans . Halve Grape Tomatoes . Mince or grate Garlic .

   Green Beans: 4 oz, Black Olives: 1 oz, Parsley: 1 bunch, Butter Beans: 1 can, Grape Tomatoes: 1 bunch, Garlic: 2 clove
3. 

   3

   Add the green beans to the boiling water and cook for about ⏱️ 3 minutes , until crisp-tender. Remove with a slotted spoon and rinse under very cold water to cool.
4. 

   4

   Make the black-olive sherry vinaigrette: in a large bowl , combine the minced olives, Sherry Vinegar , Olive Oil , and as much minced garlic as you like. Whisk to combine and season with salt and pepper .

   Sherry Vinegar: 2 tbsp, Olive Oil: 3 tbsp, pepper
5. 

   5

   Toss the Mixed Greens , green beans, tomatoes, butterbeans, and Feta Cheese into the vinaigrette. Season with salt and pepper and garnish with the parsley leaves and feta.

   Mixed Greens: 4 oz, Feta Cheese: ¼ cup