Nutritional Wisdom with Carly Pollack

Butter Bean Salad with Basil Vinaigrette

2 cups cooked butter beans
1/4 cup sun-dried tomatoes in oil, drained and chopped
1/4 cup pitted olives, halved
2 tbsp fresh basil, chopped
1/2 tsp Dijon mustard
1/2 medium shallot, chopped
1 pinch sea salt
1/4 cup fresh basil, chopped
2 tbsp white wine vinegar
1/4 cup extra virgin olive oil

Place the salt, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again. Turn the blender on low and take off the cap in the center of the blender’s lid. Slowly pour in the olive oil. When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and purée everything for 1 to 2 minutes. Rinse beans with cold water, then blot dry with a paper towel 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. Mix together the marinated beans, sun-dried tomatoes, and olives. Add the rest of the dressing, or as much as you need to moisten the ingredients. Then gently mix in the additional chopped basil if using.

2 Servings