Description
Think creamy butter beans, paired with pickled red onions, olives, roasted red peppers, and artichoke hearts, tossed in a spicy olive and lemon marinade. Like, what more could you want? Plus, this dish is high in both protein and fiber!
Ingredients
Scale
Beans & Veggies
- 1 can (about 14 oz or 400 g) butter beans, drained and rinsed
- 1/2 small red onion, thinly sliced
- 1/2 cup (about 20) green olives, roughly chopped
- 1 jarred roasted red pepper, roughly chopped
- 6–7 jarred artichoke hearts, halved
- 1/2 cup fresh dill, minced and loosely packed
- 1/2 cup fresh parsley, minced and loosely packed
- 1 lemons worth of zest
- 1 tsp kosher salt, plus more as needed
Spicy Marinade
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 1 tbsp honey or maple syrup
- 1 clove garlic, finely minced
- 1 tsp red pepper flakes
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
Instructions
- Add the butter beans, sliced red onion, chopped olives, red pepper, artichoke, dill, parsley, lemon zest, and salt into a large serving bowl. Set aside.
- In a saucepan, add the lemon juice, olive oil, honey, garlic, red pepper flakes, cumin, and cayenne pepper. Place on the stovetop, and heat on medium-high heat, whisking occasionally. Once the marinade starts to froth and bubble, take it off the heat.
- Pour the marinade over the bowl and toss to combine. Let the marinated beans sit for at least 10 minutes before serving, although 30 minutes is ideal.
- Enjoy on toasted sourdough, or just on its own. Store the leftovers in an airtight glass container in the fridge for up to 5 days.