Butter Bean Salad
|Canned butter beans||30 Ounce (2 Cans, 15 Ounce Each)|
|Olive oil/Salad oil||2 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Roma tomatoes||1⁄2 Pound, cored and diced (2 Large Sized)|
|Feta cheese||1⁄3 Cup (5.33 tbs) (Packed)|
|Green onions||2 , ends trimmed|
Drain beans, rinse with cool water, and drain well.
In a bowl, mix beans with oil, lemon juice, parsley, sliced green onions, tomatoes, and enough pepper to make salad slightly hot to taste.
If made ahead, cover and chill up to 4 hours; mix and continue.
Crumble cheese onto salad; garnish with the whole onions.