marinated butter bean salad

marinated butter bean salad
1 can large white beans
drained rinsed and patted dry
1 large large sweet potato
cut into small dices and cooked until tender
1 whole sweet red bell pepper
cut into small dices
2 cloves garlic
1/4 cup red onion
finely chopped
1/4 cup fresh herbs
such as thyme oregano and parsley, finely chopped
3 tbsp lime juice or lemon juice
freshly squeezed
sea salt and freshly ground black pepper
2 tbsp extra-virgin olive oil
You can make this salad well ahead of time. It just gets better as it sits and soaks up flavor. You can use any bean and whatever herbs you have on hand.
Drain and rinse the beans, or cook them in a pressure cooker if you prefer.
Peel and dice the sweet potato. Transfer into a microwave-safe bowl and cover it with a wet paper towel. Cook the sweet potatoes in the microwave until they are tender, about 3-5 minutes.
Combine the beans, potato, bell pepper, garlic, onion, herbs, and citrus juice in a large bowl and toss well. Taste and season with salt and pepper.
Add the olive oil, if using, and toss well.
Cover and let sit at room temperature, tossing occasionally, for an hour before serving. Can be made a day ahead and keeps several days, well covered and refrigerated.
source: Penni Wisner, Kitchen Coach
Add other vegetables such as cooked green beans, chives or green onions, minced jalapeno, and corn kernels.

Calories: 140
Total Fat: 5 g (1 g saturated)
Carbohydrates: 23 g
Protein: 5 g
Fiber: 5 g
Sodium: 300 mg