Three Bean Salad
This refreshing and vibrant bean salad is coated in a zesty lemon dressing that brings brightness to every bite. Creamy butter beans and black-eyed peas mingle with crunchy green beans, all tied together with the fragrant herbaceous notes of fresh dill. A perfect make-ahead dish for potlucks or as a light side for any meal.
— Constant Cookbook
Ingredients
- 1 shallot, finely chopped
- 1 finely grated lemon zest
- 1/4 fresh lemon juice
- 1 15-ounce can butter beans or lima beans, rinsed
- 1 15-ounce can black-eyed peas or navy beans, rinsed
- 1/2 lb. green beans, trimmed, cut into 1/2-inch pieces
- 1/2 chopped fresh dill
- 1/3 extra-virgin olive oil
- Kosher salt, freshly ground pepper
Instructions
- Toss shallot, lemon zest, and lemon juice in a large bowl and let sit 5 minutes. Add butter beans, black-eyed peas, green beans, dill, and oil; season with salt and pepper and toss to combine.
- Do Ahead: Salad can be made 6 hours ahead. Cover and chill.
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