Smoky Spanish Butter Bean Salad | Ensalada de Judiones con Pimientos del Piquillo
Ingredients
- 4 tbsp extra virgin olive oil 60 ml
- 1 tbsp sherry vinegar 15 ml
- 1 clove garlic (finely grated)
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1 jar cooked butter beans (same as canned) 25 oz / 700 grams
- 1 small red onion (finely chopped)
- 4 jarred roasted red bell peppers (thinly sliced)
- handful black pitted olives (thinly sliced) 45 grams
- 2 tbsp chopped parsley 5 grams
- sea salt & black pepper
Instructions
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Add the olive oil into a large bowl, along with the sherry vinegar, grated garlic, and paprika, then season with a kiss of salt & pepper, and whisk together
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Drain the jar of butter beans into a colander and rinse under water, then shake off any excess water, add the beans into the bowl with the dressing, and gently mix together until well mixed
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Add chopped onion into the bowl with the beans, along with the sliced roasted red bell pepper, sliced black olives, and chopped parsley, season with salt & pepper, and gently mix together until well mixed
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Serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!
Recipe Notes
Get the Spanish Paprika, Sherry Vinegar, and Olive Oil I used to make this recipe (10% off your order from tienda.com with coupon ONAFORK)