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Greek Butter Bean Salad with Tomatoes, Dill, and Oregano
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, finely chopped
  • 2 medium cloves garlic, minced
  • 1 (14.5-ounce) can butter beans, drained and rinsed
  • 1/4 cup canned tomato puree
  • 1 1/2 teaspoons red wine vinegar
  • 1 teaspoon minced fresh dill
  • 1 teaspoon minced flat-leaf parsley
  • 1/4 teaspoon dried oregano, preferably Greek
  • Pinch of ground cinnamon
  • Kosher salt and freshly ground black pepper
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