Marinated Butter Beans & Baby Artichokes

Brimming with fresh ingredients, this simple side comes courtesy of Las Vegas chef Shawn McClain.
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  • 4Servings

Ingredients

  • 3 tbsp Banyuls or red wine vinegar
  • 1/4 cup plus 2 tbsp olive oil, divided
  • Sea salt and ground black pepper, to taste
  • 1 tbsp red wine vinegar
  • 1 cup cooked butter beans
  • 1 cup jarred baby artichokes, cut into quarters
  • 1/4 cup thinly sliced fresh radish
  • 1/4 cup minced fresh chives
  • 1 sprig fresh rosemary, leaves removed
  • 1 tbsp apple cider vinegar
  • 1 small seedless cucumber, sliced thinly lengthwise
  • 4 oz part-skim mozzarella cheese, shaved
  • 4 oz fresh arugula
  • 1/4 cup sliced pickled eggplant

Preparation

  1. Prepare vinaigrette: In a small bowl, combine Banyuls vinegar and 1/4 cup oil with salt and pepper. Set aside.
  2. In a medium bowl, combine remaining 2 tbsp oil with red wine vinegar. Add beans, artichokes, radish, chives and rosemary and toss to combine. Set aside until ready to assemble salad.
  3. In a small bowl, toss apple cider vinegar with cucumber. Set aside.
  4. Assemble salad: Divide cucumber slices evenly among 4 plates and top each with 1 oz cheese. Layer quarter of vegetable mixture over top, then finish with arugula, dividing evenly.
  5. Garnish with eggplant, dividing evenly, and a spoonful of vinaigrette.

Nutrition Information

  • Serving Size: 1/4 salad, 1 1/2 T vinaigrette
  • Calories: 228
  • Carbohydrate Content: 18 g
  • Cholesterol Content: 15 mg
  • Fat Content: 11 g
  • Fiber Content: 6 g
  • Protein Content: 12 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 365 mg
  • Sugar Content: 2 g
  • Trans Fat Content: 1 g