Mediterranean Butter Bean Salad

🥘 Ingredients

• black olives
  2 tbsp
• butter beans
  15 oz
• feta cheese
  2 oz
• garlic
  2 cloves
• grape tomatoes
  1 c
• green beans
  1 bunch
• mixed greens
  2 c
• olive oil
  3 tbsp
• parsley
  1 bunch
• salt
  1 tsp
• sherry vinegar
  2 tbsp
• water
  6 c
• yukon gold potatoes (cubed)
  1 lb

🍳 Cookware

• medium pot
• large bowl

1. 1

   In a medium pot , bring water , yukon gold potatoes , and a large pinch of salt to a boil. Cook until fork-tender ⏱️ 12 minutes . Remove the potatoes with a slotted spoon and set aside. Keep the water boiling on the stove for later.

   water: 6 c, yukon gold potatoes: 1 lb (cubed), salt: 1 tsp
2. 

   2

   Meanwhile, trim and halve green beans . Mince black olives . Pick the leaves from parsley and discard stems. Drain and rinse butter beans . Halve grape tomatoes . Mince or grate garlic .

   green beans: 1 bunch, black olives: 2 tbsp, parsley: 1 bunch, butter beans: 15 oz, grape tomatoes: 1 c, garlic: 2 cloves
3. 

   3

   Add the green beans to the boiling water and cook until crisp-tender ⏱️ 3 minutes . 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
5. 

   5

   Toss the mixed greens , green beans, tomatoes, butter beans, and feta cheese into the vinaigrette. Season with salt and pepper and garnish with the parsley leaves and feta.

   mixed greens: 2 c, feta cheese: 2 oz