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- 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.
- If the beans need more cook time, cook them separately, and then chill down and check for consistency.
- 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.
- Add your vinaigrette just to coat the beans. Best served after a few hours of marinating, but they can be served immediately.
Ingredient availability varies by location*