Butter Beans in Buttery Lettuce with Flax Oil Vinaigrette - alive magazine

Ingredients

• 14 oz (398 mL) can butter beans, rinsed and drained
• 1/2 red onion, thinly shaved into rounds and separated
• 4 large radishes, thinly shaved
• 1 Tbsp (15 mL) capers, rinsed and drained
• 4 large butter lettuce leaves
• 2 Tbsp (30 mL) chopped parsley
• 2 Tbsp (30 mL) apple cider vinegar
• 1 garlic clove, smashed and minced
• 1 tsp (5 mL) Dijon mustard
• 1/2 tsp (2 mL) maple syrup
• 1/4 tsp (1 mL) sea salt
• 3 Tbsp (45 mL) flax oil
• Freshly ground black pepper, to taste
• Chopped parsley, for garnish (optional)