White Bean, Tomato, and Green Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh dill adds zestiness to this salad without overpowering it. You can use cannellini beans or great Northern beans in place of the navy beans. Ingredients:
1 tablespoon fresh lemon juice |
1 tablespoon balsamic vinegar |
1 tablespoon extravirgin olive oil |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
5 cups (1-inch) cut green beans (about 1 pound) |
1 cup finely chopped tomato |
1 tablespoon chopped fresh dill |
1 (15-ounce) can navy beans, rinsed and drained |
1/2 cup (2 ounces) feta cheese, crumbled |
Directions:
1. To prepare dressing, combine first 7 ingredients, stirring with a whisk.
2. To prepare salad, place green beans into a large saucepan of boiling water; cook 5 minutes. Drain and plunge beans into ice water; drain. Place beans in a large bowl. Add tomato, dill, and navy beans; toss to combine. Drizzle with dressing; toss gently to coat. Sprinkle with cheese. Cover and chill at least 1 hour.
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