3 cups cooked butter beans, drained
3 tablespoons EVOO
3 tablespoons Rosso or red wine vinegar and a teaspoon of fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano and a few leaves of fresh oregano
a sprig or two of parsley chopped
several chives, chopped
1/4 each roasted red, yellow and orange peppers, sliced
8 pitted Italian green olives, quartered
1/4 cup assorted brine and oil cured black olives, large ones quartered (great assortments at the store olive bar…)
1 tablespoon large capers, drained and rough chopped
Salt and pepper to taste and a little freshly grated parmesan or Romano cheese
Whisk the vinegar, olive oil and garlic until emulsified, add the beans, toss and start adding the rest of the ingredients mixing in after each addition. Season to taste and serve at room temperature.
Cucina Magia 