Source: Last of the summer salads – recipes by Anna Jones
Warm Butter Bean Salad with Green Olives and Tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people
Ingredients
- 10 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic peeled and finely sliced
- 250 g tomatoes cut into small pieces
- 2 tins butter beans drained
- 2 tsp red-wine vinegar
- 80 g green olives pitted
- 2 tbsp capers
- dill small bunch, roughly chopped
- 100 g feta
- 200 g sausage cooked and chopped
Instructions
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Heat a tablespoon of olive oil in a heavy-based frying pan over a medium-low heat, add the onion and cook for 10-15 minutes until soft and sweet but not coloured. Add the garlic and cook for another three to four minutes.
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Add the tomatoes and butterbeans, stir and leave to warm a little, then take off the heat and transfer to a bowl.
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Add eight tablespoons of olive oil, the vinegar, olives, capers, dill and a good couple of pinches of salt to the beans and mix well. Add the chopped sausage if using. Taste, adding more salt, oil, vinegar as needed, until balanced.
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Crumbled the feta over, serve alongside flatbreads or chunks of bread for dabbing up juices left in the bowl
Shinigami · 13th September 2018 at 8:17 pm
Good and easy lunch option.