Butter Bean Salad with Capers and Feta Cheese (Easy 10-Minute Recipe)

Ingredients

• ¼ cup Extra Virgin Olive Oil
• 2 tablespoons Jerez Sherry Vinegar
• A drizzle of caper liquid
• 1 teaspoon Dried Oregano
• ½ teaspoon salt (we use Pink Himalayan Salt)
• Pinch of cracked black pepper (to taste)
• Pinch of chili flakes (I tend to use Dried Ñora Peppers for the flavor and color)
• 15 oz 400g can butter beans (rinsed and drained)
• ½ red onion (thinly sliced)
• 1 English cucumber (quartered and sliced)
• Small handful of fresh parsley (chopped fine)
• 3.5 oz 100g feta cheese (crumbled)
• 2 tablespoons Capers
• Drizzle of olive oil (for serving)
• Pinch of chili flakes/crushed ñora peppers