Here’s a great potluck salad idea from dietitian Sharon Palmer:
Greek Butter Bean Salad
Created by Sharon Palmer, RD
Makes 8 servings
1 pound butter beans, dried (may substitute large lima beans)
8 cups water
1 vegetable bouillon cube
4 green onions, diced
1 cup small tomatoes, halved
1 bell pepper (red, green, or yellow), coarsely chopped
2/3 cup olives (Greek, if possible)
2 cloves garlic, minced
2 small lemons, juiced
1 ½ tablespoons California Olive Ranch extra virgin olive oil
1 ½ teaspoons oregano
2 tablespoons capers, rinsed
Black pepper and sea salt to taste
Soak beans in water overnight. Drain water and add beans to a large pot.
Cover with 8 cups water and add 1 vegetable bullion cube. Place lid on pot and simmer for about 1 ½ hours, until tender yet firm. Drain any leftover liquid and cool.
Place beans in a large bowl and add onions, tomatoes, pepper, olives, garlic, lemon juice, olive oil, oregano and capers. Combine well. Season with pepper and sea salt as desired. Serve at room temperature or chill until serving time.