Becky Luigart-Stayner; Cindy Barr
4 servings (serving size: 1 1/2 cups)

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.

How to Make It

Step 1

To prepare dressing, combine first 7 ingredients, stirring with a whisk.

Step 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.

Ratings & Reviews

beetzc1's Review

June 18, 2012

BKHuff's Review

June 11, 2012

foodieforpeace's Review

September 08, 2009
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.