Butter Bean, Olive, Feta Salad 2009 Recipe

Name: Butter Bean, Olive, Feta Salad 2009
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes; 4 tablespoons olive oil; 1 lemon, juice of; 28 ounces canned butter beans or 28 ounces lima beans, drained; 1/2 cup pitted ripe black olives; 1 small red onion, sliced thin; 1 1/2 cups feta cheese, crumbled; fresh parsley; salt; pepper

Servings: persons

4 tomatoes
4 tablespoons olive oil
1 lemon, juice of
28 ounces canned butter beans or 28 ounces lima beans, drained
1/2 cup pitted ripe black olives
1 small red onion, sliced thin
1 1/2 cups feta cheese, crumbled
fresh parsley
salt
pepper

1
Chop one tomato and place in food processor or blender.
2
Add the olive oil and juice from the lemon.
3
Process until smooth.
4
Cut the remaining three tomatoes into nice bite size wedges.
5
Place the drained canned beans and tomato wedges , olives, onion slices, feta cheese, and fresh roughly chopped parsley salt and pepper in a serving bowl or platter.
6
Toss in the tomato dressing.
7
Serve with toasted crusty roll, or pita bread is nice too.

1757

kcal

Calories

190

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tomatoes, 4 tablespoons olive oil, 1 lemon, juice of, 28 ounces canned butter beans or 28 ounces lima beans, drained, and more.

Yes, Butter Bean, Olive, Feta Salad 2009 falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Butter Bean, Olive, Feta Salad 2009

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