Butter Bean Salad with Sun-Dried Tomatoes, Kalamata Olives, Feta, and Basil Vinaigrette

Directions

Drain beans into a colander placed in the sink, rinse well with cold water 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. 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.