White Bean Salad


  • 2 Tbsp olive oil 
  • 2 Tbsp lemon juice 
  • 2 cloves garlic, minced
  • 1/4 tsp salt 
  • 1/4 tsp freshly cracked black pepper
  • 2 15oz. cans butter beans, rinsed and drained
  • 1 cup fresh parsley, chopped
  • 1 pint grape tomatoes, cut in half
  • 2 oz. feta cheese


Combine the olive oil, lemon juice, minced garlic, salt, and pepper.

Combine the beans, parsley, tomatoes, and feta to a bowl. Stir in the dressing. Serve immediately or refrigerate up to four days.

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