3+1 Bean Salad

Directions Print

1. For the vinaigrette, begin in a bowl by chopping the dill and mixing it with the juice and zest of 2 lemons. Add the vinegar and honey while whisking. Slowly add the oil while blending to create an emulsion. Set aside.
2. If the beans need more cook time, cook them separately, and then chill down and check for consistency.
3. Chop the red bell peppers, shave the red onion, and cut the haricot verts about 1 inch long. Once the beans are cold, mix all the ingredients in a large bowl and season with salt and pepper.
4. Add your vinaigrette just to coat the beans. Best served after a few hours of marinating, but they can be served immediately.