Ingredients:
- 1 40.5 ounce can Butter Beans, rinsed and drained
- 1 yellow bell pepper, diced
- 1 1/2 cups fresh tomatoes, chopped
- 1 bunch Italian Parsley, finely minced
- 5 ounces crumbled Feta Cheese
- 4 Scallions, white part only, thinly sliced
Dressing:
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup red wine or sherry vinegar
- 1 clove garlic, finely minced
- 2 teaspoons maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
Instructions:
1.
Add the beans,
bell pepper, tomatoes, parsley, feta, and scallions to a large bowl. Toss
lightly to combine.
2.
In a small mason
jar, add the oil, vinegar, garlic, syrup, oregano, salt and pepper. Screw on
the lid tightly and shake vigorously. Pour the dressing over the salad and toss
to combine. Refrigerate for several hours so flavors can develop.
