Butter Bean & Sun-dried Tomato Salad2018-03-27
- Servings : 4
- Prep Time : 25m
- Ready In : 25m
- 800g butter beans
- 50g sun-dried tomatoes, drained and chopped
- 50g Kalamata olives, pitted and cut in half
- 2 tbsps capers
- 2-3 tbsps fresh basil, chopped
- Basil vinaigrette:
- 1 onion, roughly chopped
- 50g basil leaves, stems removed
- 1 clove garlic, chopped
- 1/2 tsps red chilli flakes
- 120ml olive oil
- 2 tbsps red wine vinegar
- 1 tsp salt
To make the vinaigrette, combine all the ingredients for the basil vinaigrette in a blender and blend until smooth. Taste and adjust salt and pepper as needed.
Drain beans into a colander placed in the sink, rinse well with cold water and then let drain a minute or two. Then blot dry with paper towels and put the beans in a medium-sized salad bowl.
Add some basil vinaigrette and mix into beans, then let them marinate while you prep other ingredients.
Mix together the marinated beans, sun-dried tomatoes, Kalamata olives and capers. Add the rest of the dressing, or as much as you need to moisten the ingredients. Then mix in the additional chopped basil.