Summer White Bean Salad with Lemon and Dill
The classic three bean salad is a staple at summer barbecues and potlucks. It doesn’t hurt that grilled meats pair well with tangy chilled beans and aromatics, but it’s even better that a summer white bean salad is a budget-friendly dish that can be put together in minutes.
Total Time: 2 hrs. 20 min.
Prep Time: 15 min.
Cooking Time: None
Yield: 6 servings, about 1 cup each
Ingredients: 1 medium shallot, finely chopped 1 Tbsp. finely grated lemon peel (lemon zest) ⅓ cup fresh lemon juice 8 oz. green beans, ends trimmed, cut into ½ inch pieces (about 2 cups) 1 (15-oz.) can navy beans (or black eyed peas), rinsed, drained 1 (15-oz.) can butter beans (or lima beans), rinsed, drained ½ cup fresh dill (or basil, or parsley), chopped 2 Tbsp. extra virgin olive oil Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
Preparation: 1. Combine shallot, lemon peel, and lemon juice in a large bowl; mix well. Let sit for five minutes. 2. Add green beans, navy beans, butter beans, dill, and oil. Season with salt and pepper if desired; toss gently to blend. 3. Chill, covered, in refrigerator for 1 to 2 hours before serving.
