Dill Bean Salad

A few weeks ago my boss pulled me into the office kitchen to try this Dill Bean Salad. At first I was hesitant, but one scoop and my eyes rolled into the back of my head. The fresh herbs, crunchy celery and delicious dressing are a wonderful combination.

It’s cool, crisp and oh so easy, making it the perfect Summer lunch or side dish. The salad is kept separately from the dressing and you add as much as you like with each serving. I like to keep the dressing in a small mason jar, which is perfect for shaking it up before I pour it over the salad.

What you’ll need:

Dill Bean Salad

 

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Prep time

10 mins

Total time

10 mins

 

Author: Amanda - Life at Cloverhill

Ingredients

• 1 can of chickpeas, rinsed and dried on paper towel
• 1 can of kidney beans, rinsed
• 1 can of lima beans, rinsed
• 2 spring onions, sliced diagonally
• handful of fresh dill, chopped
• handful of fresh parsley, chopped
• ½ cucumber, peeled and cubed
• 2 stick of celery, cut diagonally
• ⅓ cup canola oil
• 2 limes, juiced
• 1 tbsp Herbes de Provence
• 1 clove garlic, crushed
• ½ tsp honey
• 1 tsp powdered mustard

Instructions

1. Toss all the beans, vegetables and fresh chopped herbs together in a large bowl.
2. Add all the dressing ingredients into a small jar and shake to combine.
3. Pour dressing on salad before serving.

3.5.3251

I love the smell of fresh herbs chopped up. These really make the salad have that fresh kick.

Toss all the beans, vegetables and fresh chopped herbs into a bowl together.

Add all the dressing ingredients into a small jar and shake to combine. Make sure to use Herbes de Provence. This is what makes the dressing so unique.

Serve yourself a bowl of the salad and pour some of the dressing over top. Resist the urge to lick your fingers afterwards.

This is an easy salad to make adjustments too. Feel free to add or remove as much or as little of the ingredients as you’d like. This is a great salad to keep in the fridge for quick lunches and fast snacks during the warm months.