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.
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
How to Make It
To prepare dressing, combine first 7 ingredients, stirring with a whisk.
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.
This was used for part of a Labor Day picnic. We swapped out garbanzos for navy beans as we did not have the other in the house. Also omitted the dill for the same reason. Very tasty salad. Served it with the Sun Dried Tomato Burgers and rosemary and garlic roasted potato wedges.
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