Chimichurri Butter Beans

• 1 bunch Parsley Leaves
• 2 cloves Garlic, Pressed And Minced
• 5 whole Large Fresh Basil Leaves
• 1- 1/2 Tablespoon Olive Oil
• 2 Tablespoons Water
• 1/2 teaspoons Red Pepper Flakes
• 1/4 teaspoons Fresh Ground Black Pepper
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Capers
• 1 Tablespoon Lemon Juice
• 2 cans (15 Oz. Size) Butter Beans, Drained And Rinsed
• 2 Tablespoons Capers
• 1 whole Roasted Red Pepper, Blotted Dry, Chopped
• 2 ounces, weight Sun-Dried Tomatoes, Chopped
• 1/2 cups Red Onion, Finely Chopped

1. FOR CHIMICHURRI: Place all of the chimichurri ingredients into a blender or food processor and mix until a smooth puree is formed.
2. Set aside.
3. FOR SALAD: Toss all of the salad ingredients together in a large bowl.
4. Add chimichurri and toss to coat.
5. Serve immediately or chill prior to serving if desired.
6. Nutrition Information per 1 cup serving: 270 calories, 6 g fat, 13 g protein, 33 g carbohydrates, 12 g fiber

parsley, garlic, fresh basil, olive oil, water, red pepper, fresh ground black pepper, red wine vinegar, capers, lemon juice, butter, capers, red pepper, weight sun, red onion

Taken from tastykitchen.com/recipes/special-dietary-needs/chimichurri-butter-beans/ (may not work)