Italian Butter Bean Salad

800 g canned butter beans (2 x 15.5 oz cans, or thawed from frozen)

1 small red onion (thinly sliced)

1 tablespoon fresh parsley (finely chopped)

60 ml olive oil (¼ cup)

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1 medium clove garlic (chopped small)

½ teaspoon salt

⅛ teaspoon black pepper

Drain and rinse 800 g canned butter beans then add to a medium mixing bowl with 1 small red onion and 1 tablespoon fresh parsley, mix and set aside.
In a small bowl whisk together 60 ml olive oil, 2 tablespoons white wine vinegar, and 2 tablespoons lemon juice to make an emulsion then whisk in the 1 medium clove garlic, ½ teaspoon salt and ⅛ teaspoon black pepper.
Pour the dressing over the beans and mix well till all ingredients are well coated. Ideally cover and let it rest in a cool place for an hour then stir before serving for best flavour.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m