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Greek Butter Bean Salad With Tomatoes, Dill, and Oregano Recipe
Ingredients (11)
- 1/2 tablespoon extra-virgin olive oil
- 1/2 medium yellow onion, finely chopped
- 2 medium cloves garlic, minced
- 1 (14.5-ounce) can butter beans, drained and rinsed
- 1/4 cup canned tomato puree
- 1 1/2 teaspoons red wine vinegar
- 1 teaspoon minced fresh dill
- 1 teaspoon minced flat-leaf parsley
- 1/4 teaspoon dried oregano, preferably Greek
- Pinch of ground cinnamon
- Kosher salt and freshly ground black pepper
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Directions
Learn how to make this recipe at Serious Eats