|This Butter Bean Salad would make a great lunch salad to take to work.|
When it's September and garden tomatoes and basil are are still plentiful, something you'll always find in my fridge is Basil Vinaigrette. This combination of chopped basil and vinaigrette dressing is my favorite thing for drizzling over sliced tomatoes. The basil vinaigrette has endless uses, and this time a touch of it was the perfect flavor to add some pizazz to this simple salad of butter beans, sun-dried tomatoes, Kalamata olives, and cubes of Feta cheese. Whether you use it as a side salad with something cooked on the grill or pack it in a plastic container to take for lunch, this unique bean salad has all the flavors of summer (just in case you'd like to keep them around a bit longer!)
This is the basil vinaigrette. I confess I often make this with bottled vinaigrette, and one of my favorites is Le Parisien Vinaigrette which you probably can't get outside of Utah, but any type of homemade or bottled vinaigrette that has a good flavor will work.
Drain the canned butter beans into a colander and rinse with cold water, let them drain, then blot dry with paper towel.
When the beans are dried, mix in about half the basil vinaigrette and let the beans marinate in it while you prep the other ingredients.
my favorite sun-dried tomatoes, drained them to get rid of the oil, then chopped them just a little.
Mix together the marinated beans, sun-dried tomatoes, and olives, and then blend in the rest of the dressing, or as much as you need to moisten all the ingredients.
I added several tablespoons more chopped basil, because you can never have too much basil, can you? (This is purely optional if you don't have a garden that's producing lots of basil.)
(Makes about 4 servings, recipe created by Kalyn)
2 cans (15 oz.) butter beans or any type of white bean
1/2 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup pitted Kalamata olives, cut in half
1/2 cup Feta cubes (about 1/2 inch square)
1/3 cup Basil Vinaigrette
2 -3 T chopped fresh basil (optional)
Drain beans into a colander placed in the sink, rinse well with cold water (until no more foam appears) 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 about half the Basil Vinaigrette and mix into beans, then let them marinate while you prep other ingredients.
Drain sun-dried tomatoes to remove the oil, then coarsely chop them. (The ones I had were julienne-sliced so I only chopped the ones that were quite large.) Cut Kalamata olives in half. Cut feta in cubes 1/2 inch square.
Mix together the marinated beans, sun-dried tomatoes, and kalamata olives. Add the rest of the dressing, or as much as you need to moisten the ingredients. Then gently mix in the feta cubes and the additional chopped basil if using. The salad can be served right away or marinated in the fridge for a few hours. The salad will keep in the fridge for several days, but you might want to mix in a little extra dressing to refresh the flavors.
South Beach Suggestions:
Every ingredient in this salad would be approved for all phases of the South Beach Diet. However, remember that even though dried beans are a low-glycemic ingredient, they're limited to 1/3 to 1/2 cup serving for Phase One. Of course, the salad has other ingredients besides the beans, but use portion control if you're eating this for phase one.
Ten More Salads with Basil or Basil Vinaigrette
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs from Kalyn's Kitchen
Hearts of Palm Salad with Tomatoes, Olives, and Feta from Kalyn's Kitchen
Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette from Kalyn's Kitchen
Grilled Sweet Potato Salad with Green Onion, Basil, Thyme, and Feta from Kalyn's Kitchen
Chickpea Salad with Tomatoes, Olives, Basil, and Parsley from Kalyn's Kitchen
Quinoa Salad with Yellow Tomatoes, Kalamata Olives, Basil, and Mint from Gluten Free Goddess
Farro Salad with Mushrooms, Tomatoes, and Basil from David Lebovitz
Asparagus Basil Salad from Elana's Pantry
Peach, Basil, and Red Onion Salad from Pink of Perfection
Chickpea and Tomato Salad with Fresh Basil from Green Lite Bites
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)