Dilled Bean Salad
3 cups cooked white pea beans
2 green onions – sliced
1/3 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
2 teaspoons dried dillweed
2 tablespoons minced fresh dill
freshly ground pepper – to taste
OPTIONAL GARNISHES Red onion slices Radish slices Cherry tomatoes Fresh dill sprigs
In a large bowl combine beans and green onions. Mix oil, juice, salt, dill and pepper together; pour over beans and toss lightly to mix.
Cover and chill at least 1 hour or up to 2 days. Garnish if desired at serving time. Serve with roasted or grilled meats or fish on a buffet.
“This savory bean salad isn’t as sweet as the bean salad of the 50’s. Add cooked fish for a luncheon dish or picnic.”
NOTES : Variations:
- Add 1/2 clove garlic, crushed as dressing.
- Add drained canned tuna or cooked salad shrimp.