Drain and rinse 800 g canned butter beans then add to a medium mixing bowl with 1 small red onion and 1 tablespoon fresh parsley, mix and set aside.
Dressing
In a small bowl whisk together 60 ml olive oil, 2 tablespoons white wine vinegar, and 2 tablespoons lemon juice to make an emulsion then whisk in the 1 medium clove garlic, ½ teaspoon salt and ⅛ teaspoon black pepper.
Pour the dressing over the beans and mix well till all ingredients are well coated. Ideally cover and let it rest in a cool place for an hour then stir before serving for best flavour.
Notes
The dressing can be prepared in advance and kept in a sealed jar. It is a temporary emulsive dressing which means it will separate after resting so shake well before tossing in the salad.Make ahead and storing - This bean salad improves in flavour after resting. For best results prepare an hour before serving. Keep in a sealed container and keep in the fridge for 2-3 days.