Mediterranean Butter Bean Salad

INGREDINETS:

• 2 cans butter beans, drained and rinsed
• 1 cup Botticelli Roasted Red Peppers, drained and cut into strips
• 14oz jarred artichoke hearts, drained and halved
• 3/4 cup Botticelli Castelvetrano Olives, quartered
• 1/4 cup red onion, very thinly sliced
• 2 tbsp capers, drained
• 2 cloves garlic, finely minced
• 1/4 cup flat-leaf parsley, roughly chopped + more for garnish
• zest of 1 lemon
• 1/4 cup Botticelli Finishing Extra Virgin Olive Oil
• 2 tbsp. fresh lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste

PREPARATION:

1. In a large mixing bowl, combine the butter beans, roasted red peppers, artichoke hearts, olives, red onion, capers, parsley, and lemon zest.
2. In a small bowl, whisk together the garlic, lemon juice, olive oil, a pinch of salt, and several grinds of black pepper.
3. Pour the dressing over the salad and gently fold to combine, being careful not to break up the beans.
4. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Let the salad rest for 15-20 minutes before serving to allow the flavors to meld.
5. Finish with an additional drizzle of your best finishing EVOO just before serving.