Ingredients
4
4 servings
- •14 oz canned butter beans, drained
- •1 tablespoon sunflower oil
- •⅓ cup red wine vinegar
- •2 teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •2 green onions, thinly sliced
- •¼ cup finely chopped roasted red peppers
- •¼ cup finely chopped fresh parsley
Instructions
- In a large bowl, toss together the beans, sunflower oil, red wine vinegar, salt, black pepper, green onions, roasted red peppers, and parsley until evenly combined. Let sit for at least 30 minutes to meld the flavors.
- Serve the bean salad on a charcuterie board, cheese plate, or eat as-is for a snack or for lunch. Any leftovers will keep in an airtight container in the refrigerator for up to 3 days.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 121
- Carbohydrate: 16g
- Fat: 3g
- Fiber: 29g
- Protein: 5g
- Sugar: 1g
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